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.

The image shows a large white pot filled with a rich stew. The stew has a thick red-brown sauce with visible chunks of brown meat, bright orange carrot pieces, green beans, yellow corn kernels, and small green peas scattered throughout. The vegetables and meat are mixed evenly, and the top of the stew has a slight shine from the sauce. The pot sits on a white marbled surface, and the inside rim of the pot shows some sauce stains. 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

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.

The image shows a close-up of a metal ladle filled with thick beef stew, lifted above a white marbled surface. The ladle has about five layers of ingredients visible: large chunks of brown beef with a tender texture, bright orange carrot pieces, yellow potato chunks, green beans, and a few scattered green peas. The stew’s rich red-brown broth gently glistens, soaking the ingredients with a thick, juicy look. In the background, the pot is filled with more stew, showing the same colorful mix of vegetables and meat. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of fresh 2-inch chunks of raw chuck roast, a small mound of coarse kosher salt, a small heap of coarse ground black pepper, two tablespoons of flour in a small white ceramic bowl, a pat of unsalted butter on a simple white plate, a small white bowl with golden canola oil, half a yellow onion chopped, four peeled garlic cloves whole, two fresh orange carrots cut into chunks, two Yukon potatoes chopped, a small white bowl filled with yellow corn kernels, a small white bowl with rich dark beef broth, a small white bowl containing deep red tomato paste, a fresh bay leaf, fresh green thyme sprigs, a small white bowl with dark Worcestershire sauce, a cup of fresh green beans, a small white bowl of fresh green peas — all arranged symmetrically and balanced, placed 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: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.

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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

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

hearty vegetable beef stew - Serving Suggestion

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:

Can I use a different cut of beef for this stew?

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.

How can I make this stew gluten-free?

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.

Can I prepare this stew in a slow cooker?

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.

What’s the best way to reheat leftovers without drying out the meat?

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.