How to Make the Best Hearty Beef and Vegetable Stew

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still yields a tender stew.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Using water with bouillon cubes can lower costs while still providing flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for cooking.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions provide a fresh flavor at a lower cost.

Adjust oven rack to lower-middle position and heat oven to 300 degrees.

Pat beef dry with paper towels and season with salt and pepper.

Heat 1 teaspoon oil in Dutch oven over medium-high heat until just smoking.

Brown half of meat on all sides, 5 to 10 minutes; transfer to bowl.

Repeat with 1 teaspoon oil and remaining beef; transfer to bowl.

Add mushroom pieces to fat left in pot, cover, and cook over medium heat until softened and wet, about 5 minutes.

Uncover and continue to cook until mushroom pieces are dry and browned, 5 to 10 minutes.

Stir in remaining 1 tablespoon oil and onions and cook until softened, 5 to 7 minutes.

Stir in garlic and thyme and cook until fragrant, about 30 seconds.

Stir in flour and tomato paste and cook until flour is lightly browned, about 1 minute.

Slowly whisk in wine, scraping up any browned bits.

Slowly whisk in chicken broth and beef broth until smooth.

Stir in bay leaves and browned meat and bring to simmer.

Cover, transfer pot to oven, and cook for 1½ hours.

Stir in potatoes, carrots, and parsnips and continue to cook in oven until meat and vegetables are tender, about 1 hour.

Stir in kale and continue to cook in oven until tender, about 10 minutes.

Remove stew from oven and remove bay leaves.

Stir in peas and parsley and let stew sit for 5 to 10 minutes.

Season with salt and pepper to taste. Serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens