Dairy-Free Hearty Beef Roast Stew
Cozy up with a bowl of this Dairy-Free Hearty Beef Roast Stew, a rich and comforting dish packed with tender chunks of beef, vibrant vegetables, and robust flavors that will warm your soul. Perfect for slow cooking, this stew features caramelized beef chuck roast simmered in a flavorful beef broth alongside carrots, celery, potatoes, and mushrooms, all enhanced with aromatic garlic, thyme, and bay leaves. Thickened with a simple cornstarch slurry, the dish achieves a velvety consistency without any dairy, making it a great option for those with dietary restrictions. Ready in just three hours, this crowd-pleasing recipe is ideal for family dinners or meal prep, yielding six generous servings. Serve it piping hot for a truly satisfying, wholesome meal that celebrates the art of slow cooking.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 4 medium, sliced carrots
- 3 sliced celery stalks
- 4 medium, cubed potatoes
- 8 ounces, sliced mushrooms
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup, frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Cut the beef chuck roast into 1-inch cubes, and season with salt and pepper.
In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat.
Add the beef in batches, cooking until browned on all sides. Remove the beef and set aside.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and continue to cook for an additional 1 minute.
Stir in the sliced carrots, celery, and mushrooms, cooking for about 5 minutes until they begin to soften.
Add the tomato paste to the vegetables and stir well. Cook for another 2 minutes.
Return the beef to the pot and pour in the beef broth.
Add the potatoes, bay leaves, fresh thyme, and a little more salt and pepper to taste.
Bring the mixture to a boil, then reduce to a low heat and cover the pot.
Simmer the stew for about 2 to 3 hours, or until the beef is tender and the flavors are well developed.
In the last 10 minutes of cooking, add the frozen peas.
In a separate bowl, mix the cornstarch with the water to create a slurry.
Gradually stir the slurry into the stew, allowing it to thicken. Cook for an additional 5 minutes.
Remove the bay leaves before serving and adjust seasoning if necessary.
Serve hot and enjoy your hearty, dairy-free beef roast stew!
Nutrition Facts
Calories |
3563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6399 mg | 278% | |
| Total Carbohydrate | 217.7 g | 79% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 42.4 g | ||
| Protein | 209.6 g | 419% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 455 mg | 35% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 8169 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
