There’s nothing quite like the comforting aroma of a simmering stew to make a house feel like home. This Hearty Vegetable Beef Stew Recipe hits all the right notes with tender chunks of beef, vibrant veggies, and rich, savory broth that’s perfect for cozying up on any day.
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Why You'll Love This Recipe
This Hearty Vegetable Beef Stew Recipe has been one of my go-to dishes when I want something filling but not fussy. The rich beef pairs beautifully with the mix of fresh and frozen vegetables, creating a balanced, warming meal that feels like a big hug in a bowl.
- Deep, comforting flavors: Slow-cooking the beef in the broth extracts maximum taste and melt-in-your-mouth tenderness.
- Perfect texture balance: The mix of starchy potatoes, sweet carrots, and crisp green beans keeps every bite interesting.
- Simple kitchen staples: You can easily find all these ingredients and it’s a great way to use seasonal veggies or what’s in your freezer.
- Feeding a crowd or leftovers: This recipe makes generous servings that taste even better the next day.
 
Ingredients & Why They Work
Choosing the right ingredients here is key to achieving that hearty, comforting stew. Each one plays its role in building layers of flavor and texture, while some cooking tips can help you get the best results.
 
- Chuck roast:This cut has amazing marbling, which breaks down beautifully during slow cooking, making your beef tender and flavorful.
- Kosher salt & coarse black pepper: Keeping seasoning simple upfront lets the natural flavors shine without overpowering the stew.
- Flour: Used to coat the beef and help create a slightly thickened stew base when combined with the butter and oil.
- Unsalted butter & canola oil: Butter adds richness while the oil prevents burning when browning the beef.
- Yellow onion & garlic: These aromatics build the stew’s foundational flavor with sweetness and depth.
- Carrots & Yukon potatoes: Classic stew veggies that add sweetness and creamy texture.
- Corn: Adds a subtle pop of sweetness and texture to balance the savory broth.
- Beef broth: The base liquid that carries the meaty and vegetable flavors; homemade or good quality store-bought both work.
- Tomato paste: Adds a subtle acidity and richness to deepen flavor complexity.
- Bay leaf & thyme: Herbs that infuse gentle earthiness and fragrance during the slow cooking.
- Worcestershire sauce: A secret umami boost that rounds everything out perfectly.
- Green beans & frozen peas: Added near the end to keep their color and a touch of crunch.
Make It Your Way
I’ve played around with this stew enough to know you can easily make it your own. Don’t hesitate to swap in root vegetables like parsnips or turnips, or even try a dash of smoked paprika for a subtle smoky twist that I love on chilly evenings.
- Variation: I once added diced sweet potatoes instead of Yukon potatoes—gave the stew a lovely hint of natural sweetness and an extra pop of color.
- Vegetarian option: You can substitute the beef with hearty mushrooms and use vegetable broth to create a robust veggie stew that’s just as satisfying.
- Skip the tomato paste: For a lighter broth, I sometimes leave it out and add a splash of red wine during the initial browning for depth.
Step-by-Step: How I Make Hearty Vegetable Beef Stew Recipe
Step 1: Season and Dredge the Beef Chunks
I start by cutting the chuck roast into generous 2-inch chunks, then seasoning them well with kosher salt and coarse ground pepper. Next, I dredge the beef in flour—this step isn’t just for coating; it helps develop a beautiful crust during browning and thickens the stew later on. Don't skip flouring the beef—it really makes a difference.
Step 2: Brown the Beef in Butter and Oil
Heat the butter and canola oil in a large Dutch oven over medium heat. I brown the beef in batches so the meat browns evenly without steaming. That usually takes about 3-4 minutes per batch—watch for a deep, caramel color. Patience here pays off with richer flavor, so don’t rush it!
Step 3: Build Flavors with Veggies and Broth
Once the beef is browned and set aside, I toss in onions, minced garlic, and carrots—cooking them for 2-3 minutes until they soften and take on a little caramelization. Then, I add in the chopped potatoes and corn, followed by beef broth, tomato paste, the bay leaf, thyme, and Worcestershire sauce. Give it a good stir to bring everything together.
Step 4: Oven Cooking and Final Vegetable Add-ins
After returning the beef to the pot, I cover it and transfer the Dutch oven to a preheated 325°F oven, letting it braise for about 2 ½ hours. This long, slow cook time is where the beef gets fall-apart tender and the flavors marry beautifully. With 30 minutes left, I stir in the green beans and peas—this keeps them bright and fresh rather than mushy.
Finally, I always remember to remove the bay leaf before serving. It’s a classic finishing touch that saves anyone from an unexpected bite of leaf.
Top Tip
From years of making this Hearty Vegetable Beef Stew Recipe, I’ve learned a few tricks that lifted my stew from good to unforgettable. These small details make a big difference!
- Browning is everything: Don’t overcrowd the pan or rush the sear—wait for a rich brown crust before flipping the meat for that deep flavor.
- Low and slow wins the day: Cooking at 325°F slowly breaks down the beef’s connective tissue, giving you melt-in-your-mouth tenderness.
- Add green veggies late: Toss in green beans and peas toward the end to keep their bright color and just-right crunch.
- Don’t forget to skim: If you notice foam or impurities rising during the simmer, skim them off for a clearer broth and cleaner flavor.
How to Serve Hearty Vegetable Beef Stew Recipe
 
Garnishes
I like to finish my bowls of stew with a sprinkle of chopped fresh parsley or thyme to brighten everything up. Sometimes, a dash of cracked black pepper or a tiny drizzle of good-quality olive oil adds that little extra bit of richness on top.
Side Dishes
Crusty bread or warm dinner rolls are my favorite partners for soaking up all that delicious stew broth. Mashed potatoes can work well too if you want extra creaminess, or simply a light green salad if you want to keep it fresh.
Creative Ways to Present
For special occasions, I like serving the stew in rustic bread bowls—it turns the meal into an event and the bread soaks up all those amazing juices. It’s a hit every single time, especially with friends around!
Make Ahead and Storage
Storing Leftovers
After the stew cools completely, I store leftovers in airtight containers in the fridge. It usually keeps wonderfully for 3-4 days, and I’ve found that flavors deepen even more after sitting overnight.
Freezing
This stew freezes beautifully, which I love for quick dinners down the line. I freeze it without the green beans and peas and add those fresh when reheating to keep that pop of color and texture.
Reheating
When reheating, I warm the stew gently on the stove over medium-low heat, stirring occasionally. If it seems too thick, I add a splash of beef broth or water. For green veggies, if you froze the stew without them, I add fresh green beans and peas about 5 minutes before it’s done heating.
Frequently Asked Questions:
Absolutely! While chuck roast is ideal due to its marbling and tenderness after slow cooking, you can use brisket or even short ribs. Just make sure to adjust cooking times as needed depending on the meat’s thickness and toughness.
To keep this Hearty Vegetable Beef Stew Recipe gluten-free, simply skip the flour coating on the beef. You can thicken the stew later by stirring in a slurry of cornstarch and cold water toward the end of cooking.
Definitely! You can brown the beef and vegetables on the stove then transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for about 4 hours. Add green beans and peas in the last 30 minutes of cooking to keep their texture.
The key is gentle reheating over medium-low heat, adding a splash of broth as needed. Avoid microwaving on high power for extended periods, as this can toughen the beef. Reheating slowly preserves tenderness and keeps the stew delicious.
Final Thoughts
Honestly, this Hearty Vegetable Beef Stew Recipe feels like a labor of love each time I make it. There’s something so satisfying about layering flavors and slowly braising the meat until it’s impossibly tender. I hope you try it soon and discover your own cozy moments with it—because every bite feels like home.
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Hearty Vegetable Beef Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A hearty and comforting vegetable beef stew featuring tender chuck roast, fresh vegetables, and rich flavors simmered to perfection in a Dutch oven. This classic recipe offers a balanced blend of protein and veggies, perfect for a satisfying main course on a cool day.
Ingredients
Beef and Seasoning
- 3 pounds chuck roast, cut into 2 inch chunks
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 2 tablespoons flour
Cooking Fats
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
Vegetables and Aromatics
- ½ yellow onion, chopped
- 4 cloves garlic, minced
- 2 carrots, cut into 2 inch chunks
- 2 Yukon potatoes, chopped
- 1 cup corn
- 1 cup green beans, fresh or frozen
- 1 cup frozen green peas
Liquids and Flavorings
- 4 cups beef broth
- ¼ cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat and Prepare Beef Preheat your oven to 325 degrees Fahrenheit. Season the beef chunks evenly with kosher salt and coarse ground black pepper, then dredge them in flour to coat thoroughly.
- Brown the Beef Heat the butter and canola oil together in a large Dutch oven over medium heat. Brown the beef chunks in batches, about 3 to 4 minutes per batch, until deeply browned on all sides. Remove the browned beef from the pot and set aside.
- Sauté Vegetables In the same Dutch oven, add the chopped onions, minced garlic, and carrot chunks. Cook for 2 to 3 minutes until the onions are slightly caramelized and fragrant.
- Add Remaining Vegetables and Liquids Add the chopped potatoes and corn to the pot along with the beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Stir everything together to combine well.
- Combine and Braise Return the browned beef to the pot. Cover with a tight-fitting lid and transfer to the preheated oven. Let it cook for 2 hours and 30 minutes, allowing flavors to meld and meat to become tender.
- Finish with Green Beans and Peas After 2 hours and 30 minutes, remove the Dutch oven from the oven and stir in the green beans and frozen peas. Cover again and return to the oven for an additional 30 minutes.
- Serve Remove the stew from the oven and take out the bay leaf. Give the stew a good stir and serve hot for a comforting meal.
Notes
- Use a heavy Dutch oven or oven-safe pot with a lid for best results in braising.
- If preferred, fresh green beans can be used instead of frozen for a crisper texture.
- To thicken the stew further, remove the lid during the last 30 minutes to allow liquid to reduce.
- Leftovers taste even better the next day as the flavors continue to develop.
- For a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
 
 
 
 
 
 
 
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