Roasted Vegetable Beef Stew Recipe
Say hello to this Après Ski cuisine! A beef stew to melt even the coldest of hearts this winter season, this flavorful dish is a perfect remedy to a day out in frigid temperatures. Beef stew is a tried and true classic, yet this one has a few twists that add some unexpected tastes to a staple of winter dishes. Chef Adrianne‘s Maximum Flavor version throws in another dimension by roasting the vegetables before adding them to the stew for braising. This includes two different kinds of squash, ensuring that your taste buds will go for a warm and delicious ride after a long and cold day.
This is a guest post recipe. It will make 6-8 servings. The TCC Blog is not responsible for recipe errors.
Roasted Vegetable Beef Stew Recipe
3 lbs boneless beef chuck cut into 1-1/2-inch pieces
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all purpose flour
3 tablespoons extra virgin olive oil
2 yellow onions, cut into 1-inch chunks
10 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
2 cups dry red wine
2 cups low sodium beef broth
2 cups water
3 bay leaves
1/2 teaspoon dried thyme
1-1/2 teaspoons sugar
4 large carrots, peeled and cut into 1/2 inch slices
1 pound Yukon potatoes, cut into 1/2 inch cubes
1/2 cup celery, chopped
1 cup butternut squash, cubed
1 cup acorn squash, cubed
1/2 cup green peas
Preheat the oven to 400 degrees F. In a large bowl, toss carrots, potatoes, celery, and squashes with a bit of olive oil. Sprinkle with salt and pepper to taste. Place in a roasting pan and bake for 15-18 minutes. Meanwhile, season beef with salt and pepper then toss in flour. Shake off excess. In a large Dutch oven or large pot, heat 1 tablespoon of the olive oil over medium-high heat, brown the meat in 3 batches being careful not to overcrowd.
Transfer the meat to a large plate and set aside. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for 2 minutes more. Add the beef with its juices back to the pan. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the roasted vegetables and peas. Cover and place back in oven for about an hour more. Serve the stew hot, or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least one day ahead.
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