There’s something incredibly comforting about a warm, bubbling pot of stew on a chilly day, and this Hearty Vegetable Beef Stew Recipe is exactly that kind of soul-satisfying meal. When I make it, the rich aroma fills the kitchen and promises a cozy dinner that everyone will rave about.

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 isn’t just any stew — it’s packed with tender chunks of beef and vibrant vegetables, slow-cooked to perfection. I adore how each spoonful delivers layers of deep flavor and texture, making it the perfect meal to warm you up from the inside out.

Rich Flavor: Browning the beef thoroughly adds incredible depth that gives this stew a savory punch.
Simple Ingredients: Using everyday veggies and pantry staples means no fancy trips to specialty stores.
Slow-Cooked Tenderness: Low and slow in the oven, the meat becomes melt-in-your-mouth soft every time.
Family Friendly: It’s the kind of meal that feels like a warm hug, perfect for sharing on cozy nights.

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

Every ingredient plays a starring role in this Hearty Vegetable Beef Stew Recipe. The chuck roast offers great marbling for tender, flavorful beef, while hearty vegetables like carrots and potatoes create a satisfying texture and natural sweetness. Plus, beef broth and tomato paste round out the savory base beautifully.

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 just the right fat content to stay moist and tender after slow cooking—trust me, it’s worth seeking out.
Kosher salt & black pepper: Simple seasoning layers that bring out the natural flavors of the beef and vegetables.
Flour: Helps create a lovely crust on the beef when searing and also thickens the stew slightly.
Unsalted butter & canola oil: Butter adds richness, while canola oil prevents the butter from burning when browning the beef.
Yellow onion: Adds sweetness and depth when caramelized—don’t skip this step!
Garlic: Just a few cloves give a fragrant boost without overpowering the stew.
Carrots & Yukon potatoes: Classic stew vegetables that hold their shape and absorb flavors beautifully.
Corn: Adds a surprising pop of subtle sweetness—feel free to use fresh or frozen.
Beef broth: The backbone of the stew’s liquid base, lending that rich beefy flavor.
Tomato paste: Concentrated umami that gently tangs the stew and deepens the color.
Bay leaf & thyme: These aromatics infuse gentle herbal notes that make the stew more complex.
Worcestershire sauce: The secret ingredient for an extra punch of savory, tangy goodness.
Green beans & frozen peas: Stirred in near the end so they stay vibrant and a little crisp.

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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

This stew is so flexible—I love playing around with the veggies based on what’s fresh at the market or what’s in my fridge. You can easily tailor it to suit your taste and lifestyle without losing any of that hearty goodness.

Variation: One of my go-to tweaks is swapping in sweet potatoes for a touch of natural sweetness, or adding mushrooms to deepen the earthiness—both turn out fantastic!
Dietary tweak: If you want to lighten it up, trim the beef well and use low-sodium broth, and it still tastes rich and satisfying.
Make it spicy: If you like a little heat, a pinch of cayenne or some chopped jalapeño peppers stirred in goes a long way.

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

Step 1: Prep and Season the Beef

Start by cutting your chuck roast into even 2-inch chunks for uniform cooking. Season generously with kosher salt and coarse black pepper. Then lightly dredge the beef pieces in flour—this helps them develop a beautiful crust when you brown them, which is a key flavor booster here. Don’t skip this step; it makes such a difference.

Step 2: Brown Beef in Batches

Heat the butter and canola oil in a heavy bottomed Dutch oven over medium heat. Brown your beef in batches so you don’t overcrowd the pan—about 3 to 4 minutes per batch, turning to get a deep golden crust all over. Patience here pays off with richer flavors in the final stew. Remove browned beef and set aside.

Step 3: Sauté Aromatics & Veggies

In the same pot, add chopped onion, minced garlic, and carrot chunks. Let them cook for 2 to 3 minutes, stirring occasionally, until they start to caramelize and smell amazing. This step builds the stew’s flavor foundation. Next, stir in potatoes and corn—these hearty veggies soak up all those delicious browned bits stuck to the bottom.

Step 4: Combine and Add Liquids

Pour in the beef broth and add the tomato paste, bay leaf, thyme, and Worcestershire sauce. Stir well to combine everything evenly. Then nestle the browned beef pieces back into the pot. Cover it tightly and transfer the pot to a 325°F oven to slow cook for 2.5 hours. This part transforms the beef into tender, fork-ready chunks.

Step 5: Add Green Beans and Peas

About 30 minutes before the stew’s done, stir in the green beans and frozen peas. This keeps them bright and just tender, adding fresh bursts of color and texture to the mix. After baking, remember to fish out the bay leaf before serving — it’s perfect for aromatics but not for eating!

Top Tip

Over the years, I realized these little details completely change the game when making a Hearty Vegetable Beef Stew Recipe. Getting a good sear on the beef and layering your flavors slowly makes it feel like a labor of love, not just a meal.

Brown in Batches: Crowding the pan steams the meat instead of browning it—take the extra time, it’s worth it.
Use a Heavy Dutch Oven: It helps with even heat distribution and keeps your stew from burning or sticking.
Don’t Skip Tomato Paste: It really amplifies the richness — just a little adds so much depth.
Add Delicate Veggies Late: Toss in green beans and peas near the end so they don’t turn mushy.

How to Serve Hearty Vegetable Beef Stew Recipe

vegetable beef stew - Serving Suggestion

Garnishes

I usually sprinkle some freshly chopped parsley or thyme on top—it adds a pop of freshness and brightens each bite. Sometimes I’ll also add a dollop of sour cream or some grated sharp cheddar for an indulgent twist that’s perfect for extra chilly days.

Side Dishes

This stew stands on its own but pairs beautifully with warm crusty bread or buttery mashed potatoes to soak up every last drop. I’ve also served it alongside a crisp green salad for a lighter balance on occasion.

Creative Ways to Present

One holiday season, I served this stew in small, hollowed-out bread bowls—which instantly made it feel extra special and festive. If you want to impress guests, try presenting it this way with a fresh herb garnish on top. It never fails to earn compliments!

Make Ahead and Storage

Storing Leftovers

I store leftover stew in airtight containers in the fridge. It actually tastes even better the next day as the flavors continue to mingle. Just be sure to cool it completely before refrigerating to keep things fresh.

Freezing

Freezing cooked stew works wonderfully—just portion it out into freezer-safe bags or containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stovetop or in the oven. It’s a fantastic make-ahead dinner option for busy weeks.

Reheating

To reheat, I prefer warming it slowly over low heat so the meat stays tender and the veggies don’t get mushy. Add a splash of broth or water if it looks too thick, and give it a gentle stir now and then to keep everything evenly heated.

Frequently Asked Questions:

Can I use other cuts of beef for this stew?

Chuck roast is ideal because the marbling keeps the meat tender during slow cooking, but you can also use brisket or short ribs. Just make sure it’s a cut meant for braising so it doesn’t dry out.

How do I thicken the stew if it’s too watery?

If the stew is thinner than you like, mix a tablespoon of flour or cornstarch with cold water and stir it into the pot, then simmer on the stove until it thickens. This quick fix works wonders without changing the taste.

Can I make this stew in a slow cooker?

Absolutely! Brown the beef and sauté the veggies first as in the recipe, then transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours, adding the green beans and peas in the last 30 minutes.

What’s the best way to reheat leftover stew?

Reheat gently over low heat on the stovetop, stirring occasionally. Adding a splash of broth or water prevents it from drying out. Avoid microwaving for long periods to keep the meat tender and veggies intact.

Final Thoughts

This Hearty Vegetable Beef Stew Recipe has become a favorite in my kitchen because it’s truly dependable comfort food that never disappoints. I hope you enjoy making it as much as I do—there’s a special kind of joy in slowing down to cook something so nourishing and sharing it around the table. Give it a try and see how it becomes your go-to stew on cold evenings!