Pot Roast Stew

Hearty Pot Roast Stew Recipe

A pot roast stew is a comforting dish perfect for chilly evenings or any time you crave a wholesome, hearty meal. This recipe combines tender, slow-cooked beef with flavorful vegetables, herbs, and a rich broth to create a stew that’s both nourishing and satisfying. Here’s how you can make a delicious pot roast stew that will leave your kitchen smelling incredible and your family asking for seconds.

Ingredients:

• 2-3 lbs beef chuck roast (trimmed of excess fat)
• Salt and pepper to taste
• 2 tbsp olive oil (or vegetable oil)
• 1 large onion, chopped
• 4 garlic cloves, minced
• 3 large carrots, peeled and chopped into chunks
• 4 large potatoes, peeled and chopped into chunks
• 3 stalks of celery, chopped
• 1 cup frozen peas
• 1 cup green beans, chopped
• 4 cups beef broth
• 1 cup red wine (optional for depth of flavor)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• 1 tsp rosemary (fresh or dried)
• 1 tbsp cornstarch (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

1. Prepare the Beef

• Begin by preparing your beef chuck roast. Trim any excess fat from the roast to prevent the stew from becoming too greasy. Cut the roast into 2-3 inch chunks. This will allow the beef to cook more evenly and become tender throughout.
• Season the beef generously with salt and pepper on all sides.

2. Brown the Beef

• In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once the oil is hot, add the beef in batches (avoid overcrowding the pot) and sear it on all sides. This step is essential for developing deep flavors as the caramelized edges of the beef will enrich the broth. Once browned, remove the beef from the pot and set aside.

3. Sauté the Aromatics

• In the same pot, reduce the heat to medium and add the chopped onion. Sauté until softened and translucent, about 5 minutes. Next, add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to avoid burning.

4. Add the Liquid

• Pour in the red wine (if using) and deglaze the pot, scraping up any brown bits from the bottom. These bits are packed with flavor and will give the stew a rich taste.
• After the wine has reduced slightly (about 2-3 minutes), add the beef broth, tomato paste, and Worcestershire sauce. Stir until everything is well combined.

5. Return the Beef to the Pot

• Add the browned beef back into the pot along with the bay leaves, thyme, and rosemary. Bring the stew to a simmer, then reduce the heat to low. Cover the pot with a lid and let it cook for 2-3 hours, or until the beef is fork-tender. You can also cook this in a slow cooker on low for 6-8 hours if you prefer a hands-off approach.

6. Add the Vegetables

• About 1 hour before the stew is done, add the chopped carrots, potatoes, celery, green beans, and peas to the pot. Stir them into the liquid, making sure they’re mostly submerged. Continue cooking until the vegetables are tender, which will take about 45 minutes to an hour.

7. Adjust the Seasoning and Thickness

• Taste the stew and adjust the seasoning with additional salt and pepper if necessary. If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir this mixture into the stew and let it simmer for an additional 10 minutes, or until the stew has thickened to your desired consistency.

8. Garnish and Serve

• Once the beef is tender and the vegetables are cooked through, remove the bay leaves and discard them. Ladle the stew into bowls and garnish with freshly chopped parsley for a burst of color and freshness.
• Serve the pot roast stew with crusty bread or warm dinner rolls for soaking up the rich broth, or alongside buttered noodles or mashed potatoes for an even heartier meal.

Tips for the Best Pot Roast Stew:

1. Quality of Beef: Using a well-marbled beef chuck roast is key to achieving that melt-in-your-mouth texture. The fat in the meat will render down during the slow cooking process, adding flavor and tenderness.
2. Layering Flavors: Browning the meat and deglazing the pan are essential steps to creating a flavorful base for the stew. Don’t rush this part!
3. Cooking Time: The longer you let the stew simmer, the more tender the beef becomes and the more the flavors meld together. Be patient!
4. Customizable Veggies: Feel free to customize the vegetables to your liking. Root vegetables like parsnips or turnips are great substitutes, and you can add or omit green beans and peas depending on availability.
5. Make It Ahead: This stew tastes even better the next day as the flavors continue to develop. You can prepare it in advance, store it in the refrigerator, and gently reheat it before serving.
6. Slow Cooker Option: If you prefer using a slow cooker, after browning the meat and sautéing the onions, transfer everything into a slow cooker. Add the broth, tomato paste, and herbs, then cook on low for 6-8 hours or high for 4-5 hours. Add the vegetables during the last 1-2 hours of cooking.

Conclusion:

This pot roast stew is a timeless classic that brings comfort and warmth to the table. Its rich broth, tender beef, and hearty vegetables make it the perfect meal for any occasion. Whether you’re cooking for family or meal-prepping for the week, this stew is sure to become a staple in your recipe collection. Enjoy!