Roasted Vegetable And Beef Stew Recipes

BEEF AND VEGETABLE STEW

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

ROASTED VEGETABLE AND BEEF STEW

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
• Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
• Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
• Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
• Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.

BEEF STEW WITH ROOT VEGETABLES

Steps:

• Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
• Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

BAKED VEGETABLE BEEF STEW

Steps:

• In a large resealable plastic bag, combine the beef, vegetables, soup mix and seasonings. Seal bag; shake to coat evenly., Transfer to an oven-safe Dutch oven or a 13-in. x 9-in. baking dish coated with cooking spray (dish will be very full). Pour water over beef mixture., Cover and bake at 325° for 1 hour. Stir in tomatoes. Bake, uncovered, 30-50 minutes longer or until beef and vegetables are tender, stirring occasionally.

ROASTED-VEGETABLE STEW

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Spread cut-up fresh vegetables evenly in pan (pan will be full). In small bowl, mix oil and garlic; drizzle evenly over vegetables.
• Bake 20 to 25 minutes, turning vegetables occasionally, until tender and beginning to brown. Cool 5 minutes.
• In 3-quart Dutch oven or casserole, mix tomatoes, chili powder, cumin and garlic salt. Coarsely chop all roasted vegetables; stir into tomato mixture.
• Reduce oven temperature to 375°F. Bake 40 to 50 minutes or until mixture is hot and bubbly.

BEEF STEW WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 350°.
• Heat a large Dutch oven, with a lid, over medium-high heat.
• In a large bowl or ziplock bag, Add the meat: generously sprinkle with salt and pepper, and lightly coat with the flour.
• Add the oil to the pot, lay the meat in the pan and sear on all sides until a deep mahogany brown, about 10 minutes.
• Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan, add more oil if necessary.
• Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes.
• Add the diced tomatoes w/ liquid to the pot, and cook until a deep brick red, about 2 minutes more.
• Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot.
• Add the beef broth, thyme, and bay leaves, and bring to a boil.
• Return stew meat to the pot, nestle it in the liquid, cover and transfer pot to the oven.
• Cook until the meat is just tender, about 1 1/2 hours.
• Meanwhile, In a large bowl or zip lock bag: toss the onions, carrots, parsnips, and potatoes with the olive oil, salt, and pepper.
• Spread out on a oil sprayed baking sheet in 1 layer. You may have to use 2 baking sheets.
• NOTE: Add more root veggies as you like. cut to similar size.
• The veggies can be roasted in a 350° oven for about 45 -60 minutes while stew/roast is cooking.
• Once the meat comes out of the oven, raise the temperature to 450 degrees F.
• Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
• While roasting the root veggies, Keep the stew meat warm in the sauce on the stove top until ready to serve. Place the veggies in the pot before serving. Stir gently to combine.

BEEF VEGETABLE STEW

Steps:

• In a Dutch oven, combine the beef, onions, garlic, 1/2 cup water, bouillon and enough of the broth to cover. Bring to a boil. Cover and simmer until meat is tender, about 2 hours. Add vegetables, seasonings and remaining broth. Simmer 30-45 minutes or until vegetables are tender. Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 minutes.

CROCK POT BEEF STEW WITH ROASTED VEGETABLES

Steps:

• The night before:.
• Trim and cut beef into fork sized chunks. Remove most of the gristle and fat, but some will add texture and flavor to the stew.
• In a zip bag or pie plate combine flour, 1 tsp salt, 1/2 tsp black pepper and ground sage. Taste to make sure it is salty enough to not just taste like flour. Mix beef chunks into flour mixture and coat well.
• Heat cooking oil in a cast iron skillet and cover the bottom of the pan with beef chunks. Make sure to not crowd the pan and brown until at least a couple sides of each chunk are good and browned. Remove to a bowl that will fit all the beef, easily be covered and can go in your refrigerator. Repeat with the rest of the meat When all the meat is browned deglaze the pan with red wine, stir and scrape the browned bits off the bottom and simmer for a minute or two to reduce the liquid. Scrape the liquid into the bowl with the beef. (I did two batches of meat in my 12 inch cast iron and then deglazed the pan, rinsed it and did a third batch. I didn't want the browned bits to get too burned but your pan/stove/etc may be different).
• Wipe or rinse the pan and heat up another tablespoon or so of fat. Sautee the onions and celery until tender, seasoning with salt, pepper and maybe some thyme, or ground rosemary or even more ground sage. Deglaze or scrape the pan and add the vegetables to the bowl of beef. Place the bowl in the fridge.
• Wash and chop root vegetables into 1 1/2 - 2 inch chunks. Place in a zippy bag or large covered container in the fridge.
• In the morning:.
• Place the carrots in the bottom of your crock pot. Pour beef, onions and all the juice from the bowl in the crock pot. Combine the tomato paste with some of the stock and stir to combine. Pour the tomato and all the stock into the crock pot. I added beef broth until it was just under the level of the beef. Tuck the bay and rosemary in the liquid. I wrapped my rosemary in cheesecloth so I wouldn't have to fish out individual rosemary leaves.
• Turn heat to low and cook for 8-10 hours. Mine cooked for 9 hours and was perfect.
• In the evening:.
• Turn the oven to 375. Place chopped root vegetables in a baking pan and coat with olive or coconut oil. Salt and pepper liberally and stir to combine everything. Roast until the veggies are tender and browned. Feel free to crank the heat to 425 if they are tender but not yet brown and you are hungry. Should take 20-30 minutes depending on how big your chunks are.
• Stir the stew, remove bay and rosemary and taste for seasonings. Mine didn't need any more salt but yours might. I did add a tsp of red wine vinegar and it really perked things up. I recommend you do the same :) I also left the cover off while the veggies roasted to allow everything to thicken up a bit more.
• Defrost peas (I used hot water, but you could throw them frozen into the crock pot half an hour before serving if you remember, like I didn't :) and add them to the stew.
• Serve by putting veggies in each bowl and pouring stew over top. Serve with buttered bread, red wine and maybe some pickled carrots or a salad.
• Alternative if you don't own or don't use a crock pot:.
• Instead of putting beef and carrots and stock in a crock pot, put it in a heavy stock pot. Simmer on the stovetop for a couple hours, or bring to a boil and then place in a 350 degree oven for a couple hours. Proceed as above.