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Copycat Golden Corral Vegetable Beef Stew Cozy Satisfying Recipe You Will Love

Golden Corral Vegetable Beef Stew recipe, served and ready to eat, easy homemade dish
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Enjoy a hearty, homemade vegetable beef soup with this Copycat Golden Corral Vegetable Beef Stew. Perfect for an easy dinner or a comforting weeknight family meal, this hearty beef stew recipe is full of rich flavors and chunky vegetables.

Ingredients

Scale
  • 1 3-4 pound chuck roast
  • 2 teaspoons Morton’s Season-All Seasoned Salt
  • 3 medium white onions peeled and halved or divided use
  • 4 cups beef stock
  • 4 large carrots peeled and cut into large planks
  • 4 stalks celery cut into 4-inch pieces
  • 8 small red potatoes washed
  • 2 packages instant gravy mix

Instructions

  1. Warm your oven to 300°F 150°C.
  2. Rub seasoned salt over all surfaces of the chuck roast.
  3. In a large skillet over medium-high heat, brown the roast, about 3 to 4 minutes on each side.
  4. Place two onion halves inside a Dutch oven or roasting pan, then set the browned roast on top. Pour in beef stock until the roast is partially covered, cover tightly, and roast for 4 to 6 hours until very tender.
  5. Around 45 minutes before finishing, add the carrots, celery, potatoes, and remaining onions to the pot. Cover again and continue cooking until vegetables soften.
  6. Remove the roast to a cutting board and veggies to a serving platter. Slice the roast and arrange over the vegetables, then cover with foil to keep warm.
  7. Dissolve gravy mix in cold water, stir into the braising liquid, and cook on medium heat until thickened, about 5 to 10 minutes.
  8. Pour the gravy over the meat and vegetables and serve at once.

Notes

  • For crisp tops, broil 2–3 minutes at the end

Nutrition

Find it online: https://www.amgroyal.com/golden-corral-vegetable-beef-stew/