Nothing beats the cozy comfort of a slow-cooked stew bubbling away on the stove. This Hearty Vegetable Beef Stew Recipe combines tender chunks of beef with vibrant veggies and a rich broth for a meal that's pure soul food. Trust me, once you make it, it quickly becomes a weeknight hero.

A white pot filled with thick brown stew, showing multiple layers of tender brown meat chunks scattered throughout. Bright orange carrot pieces, green peas, and long green beans float on top and inside the stew, along with small patches of yellow corn and cubed potatoes. The stew liquid is reddish-brown and slightly oily, coating all the ingredients with a rich texture. The pot rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Vegetable Beef Stew Recipe
Top Tip
How to Serve Hearty Vegetable Beef Stew Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Vegetable Beef Stew Recipe

Why You'll Love This Recipe

From my kitchen to yours, this stew feels like a warm hug after a long day. I love how the flavors deepen as it simmers, and the mix of fresh vegetables keeps it lively and satisfying every single time.

Rich, Tender Beef: Slow-braising chuck roast until it practically melts in your mouth makes the stew comforting and hearty.
Vibrant Veggies: Carrots, potatoes, green beans, and peas add textures and colors for a balanced, nourishing meal.
Deep, Savory Broth: Tomato paste, Worcestershire sauce, and herbs build layers of flavor that keep you coming back for seconds.
Simple but Impressive: Few ingredients, straightforward steps, amazing results—you’ll want to make this one often.

A close-up view shows a ladle full of soup held over a pot of stew on a white marbled surface. The stew has three main layers: the top layer is a thick red-brown broth with chunks of tender brown meat, orange carrot pieces, and green beans. The middle layer consists of yellow potato cubes and small green peas, all mixed in the rich liquid. The bottom layer is a blend of more vegetables and meat, partially visible beneath the surface, giving a hearty and colorful look. The metal ladle reflects the warm colors of the stew, and the image captures the stew's texture clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Picking the right ingredients anchors this hearty vegetable beef stew. The quality of meat, fresh produce, and well-chosen seasonings all blend together to create that crave-worthy depth in each spoonful.

Flat lay of raw chuck roast cut into thick chunks, a small pile of coarse black peppercorns next to a small mound of kosher salt, a small white ceramic bowl with flour, a small block of unsalted butter, a small white bowl with golden canola oil, half of a yellow onion roughly chopped, four whole garlic cloves unpeeled, two thick carrot chunks, two chopped Yukon potatoes, a small white bowl filled with bright yellow corn kernels, a small white bowl with dark rich beef broth, a small white bowl containing deep red tomato paste, a fresh bay leaf, a few sprigs of thyme, a small white bowl with dark Worcestershire sauce, a handful of fresh green beans, and a small white bowl with green peas, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chuck Roast: Ideal for slow cooking because it becomes tender and flavorful, absorbing the stew’s spices beautifully.
Kosher Salt: Enhances all the flavors—don’t skip it or shy away from seasoning as you go.
Coarse Ground Black Pepper: Adds a subtle heat and earthy bite that's essential for balance.
Flour: Used to dredge the beef for a lovely crust and helps thicken the stew naturally.
Unsalted Butter and Canola Oil: A combo that browns your meat perfectly without burning or overwhelming flavor.
Yellow Onion: Provides a foundational sweetness as it caramelizes.
Garlic: Brings warmth and depth to every mouthful.
Carrots: Their natural sweetness contrasts nicely with the savory elements.
Yukon Potatoes: They hold their shape well and soak up the broth's goodness.
Corn: Adds a subtle pop of sweetness and texture.
Beef Broth: The liquid base that infuses the stew with richness and meaty umami.
Tomato Paste: Concentrated flavor that deepens the stew and balances the beefiness.
Bay Leaf: A classic herb that gently infuses the stew with aromatic earthiness.
Thyme: Its slightly minty tone complements the beef and vegetables perfectly.
Worcestershire Sauce: Brings a savory umami boost and just a hint of tang.
Green Beans: Added near the end for freshness and a little crunch.
Frozen Green Peas: Their sweetness lightens the stew, rounding out the veggie medley.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I adore about this hearty vegetable beef stew recipe is how versatile it is—there's room to make it your own without losing what makes it so comforting.

Variation: I've swapped out green beans for tender Brussels sprouts in cooler months, which gives the stew an earthy twist that my family loves.
Seasonal Swaps: Feel free to add parsnips or turnips for winter flavor, or toss in fresh corn and zucchini in summer for a lighter touch.
Spice it Up: If you like a little kick, a pinch of smoked paprika or a few red pepper flakes really wakes up the stew without overpowering it.
For Weeknight Faster: I sometimes pressure cook the beef first to cut down the oven time, still rich in flavor but quicker on busy days.

Step-by-Step: How I Make Hearty Vegetable Beef Stew Recipe

Step 1: Season and Dredge the Beef

First, pat your chuck roast chunks dry—that helps them brown better. Sprinkle generously with kosher salt and coarse black pepper, then toss them in flour until each piece is lightly coated. This step is simple but crucial because it builds a flavorful crust and helps thicken your stew later.

Step 2: Brown the Beef in Butter and Oil

In a large heavy-bottomed Dutch oven, heat butter and canola oil over medium heat. Brown the beef chunks in batches—resist overcrowding the pan, or they’ll steam instead of sear. Aim for a rich, deep brown all over, about 3-4 minutes per batch. This adds intense flavor and locks in juices.

Step 3: Sauté Onions, Garlic & Carrots

After all the beef is browned and set aside, add onions, minced garlic, and carrots to the pot. Cook them gently for 2–3 minutes until the onions soften and start caramelizing—that little touch really deepens the stew’s aroma.

Step 4: Add Potatoes, Corn & Liquids

Stir in potatoes and corn, then pour in beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme. Give everything a good stir so that the tomato paste dissolves evenly, releasing its rich flavor throughout the stew.

Step 5: Braise in the Oven

Return the browned beef to the pot, cover with a tight-fitting lid, and slide it into a 325°F (163°C) oven. Let it braise low and slow for about 2.5 hours—the slow heat breaks down the connective tissue, making the meat tender and juicy.

Step 6: Add Green Beans and Peas

About 30 minutes before it’s done, stir in green beans and frozen peas. These will cook just enough to stay bright and slightly crisp, balancing the stew's richness. Don’t forget to remove the bay leaf before serving!

Top Tip

After making this hearty vegetable beef stew recipe several times, I’ve noticed a few little things that really take it up a notch. These tips helped me avoid common pitfalls and get that perfect stew every single time.

Don’t Rush Browning: Take your time to brown the beef properly. The deeper the crust, the richer the flavor base you build.
Layer Flavors: Adding vegetables in stages (carrots early, greens late) preserves their textures and keeps the stew vibrant.
Use a Dutch Oven: The thick walls help distribute heat evenly, preventing burning and ensuring tender meat.
Patience with Simmering: Letting the stew cook low and slow melts the collagen in the beef, which makes the broth silky and luscious.

How to Serve Hearty Vegetable Beef Stew Recipe

vegetable beef stew - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley or thyme on top just before serving—it adds a fresh contrast to the rich stew. Sometimes I also add a dollop of sour cream for creaminess, which my kids absolutely adore.

Side Dishes

Crusty bread or warm dinner rolls are my go-to for dipping into that luscious broth. Mashed potatoes or a light green salad work beautifully too when you want some extra veggies on the side.

Creative Ways to Present

For a cozy dinner party, I’ve served the stew in mini cast iron pots—cute and keeps the stew steaming hot on the table. Adding a sprinkle of shaved Parmesan gives it an unexpected flavor boost that guests rave about.

Make Ahead and Storage

Storing Leftovers

I usually store leftover stew in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better the next day.

Freezing

This stew freezes beautifully! Just cool it completely, then portion it into freezer-safe bags or containers. When I thaw it, I make sure to thaw overnight in the fridge to keep the texture intact.

Reheating

I gently reheat leftovers on the stove over low heat, stirring occasionally. This avoids breaking down the tender veggies. If it seems too thick after reheating, just add a splash of beef broth or water to loosen it up.

Frequently Asked Questions:

Can I use other cuts of beef besides chuck roast?

While chuck roast is ideal for its marbling and tenderness after slow cooking, you could substitute brisket or short ribs if you prefer. Just keep in mind cooking times and tenderness might vary slightly.

How thick should the stew broth be?

The broth should be pleasantly thick but not gluey—enough to coat a spoon and cling to the beef and veggies. If it’s too thin, let it simmer uncovered a bit more or add a small slurry of flour and water.

Can I prepare this stew in a slow cooker instead of the oven?

Absolutely! Brown the beef first, then transfer everything to a slow cooker and cook on low for 7-8 hours. Add green beans and peas during the last 30 minutes to keep their texture fresh.

What’s the best way to get tender vegetables without overcooking?

Adding firmer vegetables like potatoes early and more delicate ones like green beans and peas in the last 30 minutes ensures they don’t get mushy but remain tender and flavorful.

Final Thoughts

This hearty vegetable beef stew recipe holds a special place in my heart — it’s the dish I turn to when I want comfort food that’s both nourishing and full of flavor. You’ll appreciate how the effort you put in upfront transforms into soulful, rich goodness. I hope you enjoy making it as much as I do, and may it bring warmth and joy to your table.