Roasted Vegetable and Beef Stew

Roasted Vegetable and Beef Stew

28 Reviews 3 Pics
  • Prep

    1 h
  • Cook

    1 h
  • Ready In

    2 h
Recipe by  lisamarie

“This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 to 6 servings



  1. Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
  2. Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
  3. Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
  4. Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
  5. Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.

Share It

Reviews (28)

Rate This Recipe


I thought this was a very rich and hearty stew. Once you cut up all the meat and vegetables it was a snap to put together. I added an extra can of broth and a little extra wine in for a little more sauce. Make sure you serve with some nice bread to sop up all the delicous gravy.



This is the most delicious stew. Easy and quick to make. I have added other vegetables such as sweet potato, parsip, and turnip and it makes it even more interesting and delidious

Vivian Lee

Vivian Lee

I did some adjustment to the recipe - instead of oven roasting the beef and vegetables, I cooked them on the stove. The vegetables turned out to be less mushy after simmering.

More Reviews

Similar Recipes

Beef Stew IV

Beef Stew IV

Beef and Vegetable Stew

Beef and Vegetable Stew

Old-Fashioned Beef Stew

Old-Fashioned Beef Stew

Slow Cooker Beef Stew

Slow Cooker Beef Stew

Spicy Vegetable Beef Soup

Spicy Vegetable Beef Soup

Honeyed Beef Stew

Honeyed Beef Stew


Amount Per Serving (4 total)

  • Calories
  • 1047 cal
  • 52%
  • Fat
  • 55.2 g
  • 85%
  • Carbs
  • 82.3 g
  • 27%
  • Protein
  • 51.2 g
  • 102%
  • Cholesterol
  • 161 mg
  • 54%
  • Sodium
  • 763 mg
  • 31%

Based on a 2,000 calorie diet



previous recipe:

Spicy Vegetable Beef Soup


next recipe:

Beef and Vegetable Stew