Traditional beef stew recipes include beef, carrots, onions, and potatoes. Amp up your family’s daily veggie servings with this vegetable beef stew. It has chunks of tender beef and the regular vegetables, plus green beans, red bell peppers, and garlic. The stew is chock full of savory herbs, spices, and a shot of red wine. Serve with a hot skillet of homemade cornbread as aside. Smart Recipes, American Recipes, Beef,Vegetables Recipes, Recipes Beef,Vegetables American Multi-Vegetable Beef Stew Multi-Vegetable Beef Stew Recipe | PT2H Serves 4 Ingredients: 1.25 Pounds Lean Boneless Chuck Roast 0.75 Teaspoon Salt & Freshly Ground Black Pepper 2 Tablespoons Olive Oil 1 Large Onion 3 Cloves Garlic 1 Tablespoon Sweet Paprika 2 Tablespoons All-Purpose Flour 1 Cup Dry Red Wine 1 Sprig Rosemary 1.5 Cups Beef Stock 2 Medium Carrots 2 Medium Yukon Gold Potatoes 1 Medium Red Bell Pepper 8 Ounces Green Beans Season the chuck roast with half the salt and black pepper. Heat oil over medium-high heat in a large Dutch oven. Sear the beef for 5 minutes or until brown on both sides. Transfer the beef to a plate, and reduce the heat to medium. Sauté onion in the skillet for 5 minutes. Stir in garlic, paprika, and flour and cook for 30 seconds. Add wine and continuing cooking for 1 minute, stirring continuously. Stir in rosemary and beef stock. Return the beef to the pan and cook for 45 minutes on low heat. Add carrots, potatoes, red bell pepper, remaining salt, and black pepper and cook for another 40 minutes. Stir in green beans and cover the pot to cook for 10 minutes. Adjust the seasoning with salt and pepper if needed. Discard rosemary sprigs and serve with a simple green salad and a slice of cornbread.

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