Description
A rich and hearty oven-braised beef stew made with tender chuck roast, root vegetables, and a hint of sweetness from apple butter. Perfect for a cozy, comforting dinner.
Ingredients
- 2 tablespoons avocado oil (or other high-temperature cooking oil), divided
- 2 pounds chuck roast, cut into 2” pieces
- 1/4 cup all-purpose flour
- 1 medium onion, diced
- 3 medium carrots, sliced into half-moons
- 2 celery stalks, diced
- 3 fat cloves garlic, minced
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 6 ounces tomato paste
- 4 cups strong beef stock, divided
- 1 cup apple butter
- 1 teaspoon apple cider vinegar
- 2 cups butternut squash, pumpkin, or other winter squash, cut into 1” cubes
- 2 cups waxy potatoes (like red or Yukon gold), cut into 1” cubes
- Salt and ground black pepper
Instructions
1. Heat oven to 325 degrees Fahrenheit.
2. In a large heavy skillet or saute pan, heat 1 tablespoon of oil over medium-high heat. While the oil is heating, toss beef cubes with flour and a generous pinch of salt in a large mixing bowl.
3. When the oil is hot, brown the beef cubes. Be sure not to crowd the pan to ensure a golden-brown crust. Brown in batches if needed. Transfer browned beef to a Dutch oven or oven-safe pot.
4. Add remaining tablespoon of oil to the same pan. Add onion, carrots, and celery. Season with a pinch of salt and saute over medium-high heat for 5–6 minutes until vegetables soften and brown at the edges.
5. Add garlic and saute for 1 minute. Stir in smoked paprika, thyme, and tomato paste. Cook for 2 more minutes.
6. Add 2 cups beef stock, scraping the bottom of the pan to loosen brown bits. Remove from heat and carefully transfer mixture to the Dutch oven with the beef.
7. Add apple butter and apple cider vinegar. Stir to combine. Cover with lid and bake for 1 ½ hours.
8. Remove from oven. Add squash, potatoes, and remaining beef stock. Stir and return to oven for 1 hour, covered.
9. Remove lid and bake for an additional 30 minutes to allow liquid to reduce and thicken.
10. When stew reaches desired consistency, remove from oven, cool slightly, and season with salt and pepper to taste before serving.
Notes
This stew is excellent served with crusty bread or over mashed potatoes.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Make ahead: this dish tastes even better the next day as the flavors continue to meld.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Oven-Braised
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
Keywords: beef stew, apple butter, comfort food, fall recipe, chuck roast, oven braised