"This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles." — lisamarie
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beef chuck roast, cubed
fresh mushrooms, sliced
carrots, coarsely chopped
russet potatoes, cut into quarters
salt and pepper to taste
I thought this was a very rich and hearty stew. Once you cut up all the meat and vegetables it was a snap to put together. I added an extra can of broth and a little extra wine in for a little more sauce. Make sure you serve with some nice bread to sop up all the delicous gravy.
I added Italian seasonings to the meat, and it needed more salt. But pretty good, over all.
This is the most delicious stew. Easy and quick to make. I have added other vegetables such as sweet potato, parsip, and turnip and it makes it even more interesting and delidious
I did some adjustment to the recipe - instead of oven roasting the beef and vegetables, I cooked them on the stove. The vegetables turned out to be less mushy after simmering.
Very good! I realized after planning to make this that I don't have a good roasting pan to use, so I decided to make it in the crockpot instead. I only had 1.3 pounds of meat, but that seemed fine. I left out the olive oil, mushrooms and the bay leaf, but I added 1 tsp of thyme, 1/2 tsp oregano, and 1/2 tsp dried parsley. I used 4 cups of beef broth since I knew a lot of it would cook off in the slowcooker over time. I set it on high for the first 6 hours, and turned it down to low for about 30 minutes. At the 4 hour mark, I added just over 1/2 cup of the wine, and when I set it on low, I added 4 tbsp. of flour to thicken it. I'm sure this is very good roasted, but as I did it, it was good as well.
Took ages to make...but the result was well worth it, and it was actaully really easy, once it was all cooking there wasn't much to do but enjoy a glass of wine !!!
This recipe was fantastic! My husband and my two year old loved it. I followed other members advice and doubled the sauce. Very flavourful and perfect to warm you up in the fall and winter. Will make this again over Xmas to feed the whole family.
Total cooking and prep time took much longer than recipe stated but was worth the effort. A nice change to the usual beef stew that I prepare in a crock pot.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Vegetable and Beef Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 497
This hearty stew is fresh and flavorful, and makes a great comfort-food meal.
Make this five-star stew in your slow cooker!
See how to make a classic stovetop beef stew.