Sunday Stewed Beef and Vegetables
Chunks of chuck roast simmered for hours with potatoes, carrots, and okra in a thick tomato-kissed broth.
This stew is a one-pot answer to a busy Sunday, letting the stovetop do the work while everyone drifts in and out of the kitchen. It's built on a good chuck roast and enough time for the vegetables to soften into the broth. A pinch of okra at the end thickens things up the old-fashioned way.
Ingredients
- 2 1/2 lbs chuck roast, cut into chunks
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 4 medium potatoes, quartered
- 3 carrots, sliced
- 1 cup sliced okra
- 1 tsp dried thyme
- 2 bay leaves
Instructions
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1
Brown the beefSeason the beef with salt and pepper and brown it in batches in hot oil in a large pot, about 3 minutes per side, then set aside.
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2
Sauté the onionAdd the onion to the pot and cook for 5 minutes until softened, then stir in the garlic for 1 minute.
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3
Add the liquidStir in the diced tomatoes and beef broth, scraping up any browned bits, then add the thyme and bay leaves.
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4
Braise the beefReturn the beef to the pot, bring to a simmer, cover, and cook on low for 1 hour until the meat begins to soften.
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5
Add the vegetablesStir in the potatoes and carrots, cover, and continue simmering for 45 minutes until everything is tender.
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6
Add the okraStir in the sliced okra during the last 15 minutes of cooking to naturally thicken the stew.
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7
Season and serveDiscard the bay leaves, taste for salt and pepper, and serve the stew hot in bowls with cornbread on the side.
Shop This Recipe
- 6-Quart Enameled Dutch Oven - the right size for browning the beef and simmering the stew.
- Vegetable Peeler - for prepping the potatoes and carrots quickly.
- Large Slotted Spoon - for lifting the beef and vegetables out of the broth to serve.
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Fresh or frozen okra both work well here; just add it toward the end so it thickens the stew without turning slimy.
Refrigerate up to 4 days or freeze up to 3 months; the stew thickens further once chilled, so thin with broth when reheating.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
