Roasted Vegetable & Beef Stew

Stew has got to be one of the easiest things in the world to make. It’s really versatile and tastes great no matter what your lever of expertise in the kitchen. You can toss it in a crockpot and leave your house and come back to it. What’s easier than that? Not much. My only issue with stew is that the meat can get tough and the vegetable bland. 

Roasting the ingredients first is a simple cheat to remedy those issues without adding much labor to the cook. Toss some raw spinach or kale in before serving just for extra fanciness…and nutrition.

Try it!

FREEZER FRIENDLY: Allow stew to cool. Ladle into lidded freezer containers. Close lid tightly. To defrost- deforest and reheat. Serve while hot.

hearty beef stew

hearty beef stew

Ingredients

2 pounds of chuck roast, cut into 1 1/2 inch pieces

4 red potatoes, cut into quarters

2-3 cups baby carrots, or regular carrots cut into 1 inch circles

1 leek, cut into 1 inch slices and washed

1/4 cup olive oil

1-2 quarts vegetable stock, or enough to cover ingredients

salt and pepper

raw vegetable for roasting

raw vegetable for roasting (yes, this looks ugly)

Place all ingredients on a sheet pan, drizzle with the oil and put into a 400° F oven and roast for 35-40 minutes.

vegetables after being roasted

vegetables after being roasted (this is ugly too)

It’s alright if your vegetables look dry and are a bit under done, they are going in a stock pot or crockpot with broth so you’re good.

Directions

Cut all ingredients into bite sized pieces, about 1 inch to 1 1/2 inches. Toss with salt and pepper.

Place all ingredients on a sheet pan, drizzle with the oil and put into a 400° F oven and roast for 35-40 minutes.

When ingredients are roasted and have a nice brown color add them to your crockpot or stock pot.

    • Stock pot: add all ingredients to pot, cover with white wine and vegetable stock. Cook until vegetables are soft but not mushy, about 15-20 minutes.
    • Crockpot: add all ingredients to pot, cover with white wine and vegetable stock. Cook on low for 1-4 hours or until ready to eat.

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