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Vegetable Beef Stew

Sabrina Snyder
  • 205 minutes
  • Serves 8

INGREDIENTS

3 lb

chuck roast cut into 2" chunks

1 tsp

Kosher salt

1/2 tsp

coarse ground black pepper

2 tbsp

flour

2 tbsp

unsalted butter

2 tbsp

canola oil

1/2

yellow onion chopped

4 cloves

garlic minced

2

carrots cut into 2 inch chunks

2

Yukon potatoes chopped

1 cup

corn

4 cups

beef broth

1/4 cup

tomato paste

1

bay leaf

1 tsp

thyme

1 tbsp

Worcestershire sauce

1 cup

green beans (fresh or frozen)

1 cup

frozen green peas