Beef Stew with Roasted Veggies Recipe

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still provides good flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Beef broth can add depth without the cost of wine.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

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

peas

🥗Healthier: green beans

💰Cheaper: frozen mixed vegetables

Mixed vegetables are often cheaper and can add variety.

Start by heating a burner and adding about 1 teaspoon of olive oil to a Dutch oven.

Cut 1 pound of beef chuck into 1/2 to 3/4 inch cubes and add to the pot.

Brown the beef on all sides, which may take some time due to connective tissue.

Add 3 cloves of peeled garlic to the pot whole, and season with 1 1/2 teaspoons dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Pour in a can of low sodium beef broth and bring to a simmer, covering the pot and letting it simmer for about an hour until the meat is tender.

Prepare the vegetables: cut 2 large red bell peppers, 1 large onion into chunks, and about 1 pound of sweet potatoes into similar-sized pieces.

Add 8 ounces of mushrooms to the vegetable mix, then drizzle with 2 teaspoons of olive oil and 3 teaspoons of balsamic vinegar to coat.

Roast the vegetables in a 350°F oven for 25 to 35 minutes, stirring once or twice, until tender.

After the meat has simmered for an hour, mash the softened garlic into the stew and keep it on low heat.

Mix 4 teaspoons of cornstarch with 2 tablespoons of water to create a thickener, then stir it into the stew and let it simmer for about a minute to cook out the raw starch flavor.

Add the roasted vegetables to the stew, stirring to combine everything.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens