Freda’s Chuck Roast Vegetable Stew

Posted: January 19, 2018

Chuck roast and a variety of spices add flavor and appeal to this wintertime favorite.

Prep Time: 20 minutes
Cook Time: 3 hours


  •  3 pounds boneless chuck roast
  •  ¼ cup all-purpose flour
  •  2 tablespoons olive oil
  •  4 cups water
  •  1 tablespoon Worcestershire sauce
  •  2 teaspoons salt
  •  1 teaspoon fresh garlic
  •  ¾ teaspoon ground red pepper
  •  ¼ teaspoon ground allspice
  •  2 bay leaves
  •  4 carrots, peeled and scraped
  •  1 stalk celery
  •  4 medium-size red potatoes
  •  2 small onions
  •  2 green bell peppers
  •  3 tablespoons all-purpose flour
  •  3 tablespoons water


Cut beef into 1-inch cubes and trim fat. Coat with flour.

Put oil into a large cast iron pot, place over medium-high heat until hot. Add beef, and cook, stirring occasionally, until browned.

Add 4 cups water and next 6 ingredients; bring to a boil.

Cover, reduce heat, and simmer 2 hours or until tender.

Cut carrots and celery into 2-inch lengths. Peel potatoes; cut potatoes and onions into eighths. Cut bell peppers into 1-inch pieces. Add carrots, celery, potatoes, onions and bell peppers to beef mixture; cover and simmer 30 minutes or until vegetables are tender.

Combine 3 tablespoons flour and 3 tablespoons water, stirring well; stir into stew. Boil, stirring constantly, for 1 minute or until thickened and bubbly.

Recipe from Farm Flavor