Rustic and unpretentious, this no sweat Summer Harvest Beef Stew Recipe is made with a chuck roast and layered fresh vegetables nestled in a meaty broth.
How to Make Summer Harvest Beef Stew Recipe
There’s something comforting about beef stew. But most folks think that Beef Stew is best left for colder times of the year.
Not so. In fact, this seasonal favorite recipe is a lovely blend of fresh garden vegetables and chuck roast that you can change up with the availability of fresh produce.
It’s very easy to assemble and it’s a low-cost meal that’s basically a one-pot recipe that makes weeknight dining a breeze.
Beef Stew Ingredients
The classic Beef Stew recipe uses carrots, celery, onions and potatoes. But when I’ve made it during the summer, I like to include pattypan squash, carrots, summer onions, potatoes, zucchini, summer squash, and celery.
These vegetables get sliced and diced and layered on top of cubed chuck roast.
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To cook Beef Stew in the oven, I use my trusty graniteware roaster to handle all the difficult work.
And, in just under two hours this deliciously healthy stew is ready for your family to eat.
Now that’s what you call easy-breezy weeknight dining. Enjoy!
Recommended Product – Granite Ware
Granite Ware has been manufactured in the United States since 1871. You probably know it by the black or blue speckled metal baking pots and pans, cups, and plates used for camping. But it really should be a household staple.
To give you an idea of how large this is: You can easily cook a 4-5 pound round roast in the 15 inch roaster or a 10-12 pound turkey (without the cover), 2-3 full rack of ribs (I like to set them on end) or this recipe for Oven Baked Beef Stew in the 18 inch roaster.
Best of all, they wear unbelievably well. In fact, mine have lasted me over 25 years and they still look and work as good as the day I bought them.
Beef Stew Tips
• Use well-marbled chuck roast and be sure to cut it into one inch cubes for ease of cooking. A 2 1/2 pound chuck makes six servings.
• Use a dutch oven or roaster (like granite ware) that’s covered for even cooking.
• Try varying your vegetables as they come into season like: tomatoes, parsnips, kohlrabi, turnips, rutabagas, acorn squash, butternut squash and sweet potatoes–to name a few.
• Use fresh herbs like rosemary, sage, or a bayleaf to provide an extra layer of flavor.
For more delicious soups and stew recipes, be sure to check out the Recipe Section of Wisconsin Homemaker.
Summer Harvest Beef Stew Recipe
- 2.5 lb chuck roast cubed – 1 inch
- 2 cups carrots chopped
- 2 cups pattypan squash sliced
- 2 cups onions quartered
- 2 cups zucchini chopped
- 2 cups summer squash chopped
- 1 cup green scallions chopped
- 2 cups russet potato cubed
- 1 tbsp garlic powder
- Salt and Pepper to taste
- Preheat oven to 375 degrees F. Layer your beef stew with a base of chuck roast cubes and then add vegetables one at a time. Bake in dutch oven or roaster (Granite Ware) for 2 hours or until meat is tender. Let cool for 5 minutes. Serve hot. Enjoy!