Hearty Beef & Veggie Stew

INGREDIENTS:

• lbs beef chuck roast, cut into 1 1/2-inch cubes

• 2 tablespoons olive oil, divided

• Salt & black pepper, to taste

• 2 tablespoons all-purpose flour (optional, for coating beef)

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 2 ribs celery, sliced

• 2 russet potatoes, peeled & diced into 1-inch cubes

• 1 (14.5 oz) can diced tomatoes (with juices)

• 6 cups beef broth (low-sodium if possible)

• 1 cup red wine (optional, or sub more broth)

• 2 tablespoons Worcestershire sauce

• 2 teaspoons dried thyme (or 2 sprigs fresh)

• 2 bay leaves

• 2 (12 oz) bags Church Brothers Farms® Vegetable Medley 

• Fresh parsley, chopped (for garnish)

Instructions: 

Brown the Beef: Pat beef cubes dry and season generously with salt and pepper. Lightly coat with flour if desired. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add half the beef in a single layer (don’t crowd the pot). Sear 3–4 minutes per side until browned, then remove to a plate.

Repeat with remaining beef.

While the beef is browning, dice the onion, mince the garlic, and chop the celery, and potatoes.

Sauté Aromatics: Add remaining 1 tbsp olive oil to the pot. Stir in onion, garlic, celery, and potatoes. Cook 4–5 minutes, scraping up browned bits from the bottom.

Build the Base: Stir in the diced tomatoes with their juices. Cook 1–2 minutes to blend flavors.

Simmer the Stew: Return beef to the pot. Add beef broth, wine (if using), Worcestershire, thyme, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer gently for 1 1/2–2 hours, stirring occasionally, until beef and potatoes are tender.

Add Church Brothers Farms® Veggies: Stir in both bags of Church Brothers Farms® Vegetable Medley, straight from the bag, during the last 15 minutes of cooking. Simmer until just tender.

Finish & Serve: Remove bay leaves. Taste and adjust seasoning with more salt & pepper if needed.

Garnish with fresh parsley and serve warm with crusty bread.

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Hearty Beef & Veggie Stew

Ingredients

• 2 lbs beef chuck roast, cut into 1 1/2-inch cubes
• 2 tablespoons olive oil, divided
• Salt & black pepper, to taste
• 2 tablespoons all-purpose flour (optional, for coating beef)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 ribs celery, sliced
• 2 russet potatoes, peeled & diced into 1-inch cubes
• 1 (14.5 oz) can diced tomatoes (with juices)
• 6 cups beef broth (low-sodium if possible)
• 1 cup red wine (optional, or sub more broth)
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried thyme (or 2 sprigs fresh)
• 2 bay leaves
• 2 (12 oz) bags Church Brothers Farms® Vegetable Medley
• Fresh parsley, chopped (for garnish)

Instructions

1. Brown the Beef: Pat beef cubes dry and season generously with salt and pepper. Lightly coat with flour if desired. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add half the beef in a single layer (don’t crowd the pot). Sear 3–4 minutes per side until browned, then remove to a plate. Repeat with remaining beef. While the beef is browning, dice the onion, mince the garlic, and chop the celery, and potatoes.
2. Sauté Aromatics: Add remaining 1 tbsp olive oil to the pot. Stir in onion, garlic, celery, and potatoes. Cook 4–5 minutes, scraping up browned bits from the bottom.
3. Build the Base: Stir in the diced tomatoes with their juices. Cook 1–2 minutes to blend flavors.
4. Simmer the Stew: Return beef to the pot. Add beef broth, wine (if using), Worcestershire, thyme, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer gently for 1 1/2–2 hours, stirring occasionally, until beef and potatoes are tender.
5. Add Church Brothers Farms® Veggies: Stir in both bags of Church Brothers Farms® Vegetable Medley, straight from the bag, during the last 15 minutes of cooking. Simmer until just tender.
6. Finish & Serve: Remove bay leaves. Taste and adjust seasoning with more salt & pepper if needed.
7. Garnish with fresh parsley and serve warm with crusty bread.

Nutrition Facts

Calories

439

Fat

23.1 g

Sat. Fat

8.4 g

Carbs

24.3 g

Fiber

4.3 g

Sugar

5.3 g

Protein

28 g

Sodium

775 mg