There’s something incredibly comforting about a bowl brimming with tender meat and garden-fresh veggies, bubbling with rich, savory flavors. This Hearty Vegetable Beef Stew Recipe is exactly that—perfect for cozy nights when you want a meal that warms you from the inside out.

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 is one of those classic dishes that feels like a warm hug on a plate. I’ve made my fair share of stews, but this recipe stands out because it marries perfectly tender beef with vibrant vegetables and a rich, flavorful broth. It’s a dish that’s as satisfying to make as it is to eat.

Robust Flavor: The combination of beef, tomato paste, and Worcestershire sauce adds a deep, savory richness that keeps you coming back for more.
Hearty Texture: Tender chuck roast chunks and chunky veggies mean every bite has a perfect mix of soft and satisfying textures.
One-Pot Wonder: Everything cooks together in a Dutch oven, which means easy cleanup and all the flavors meld beautifully.
Customizable: You can easily swap in your favorite seasonal vegetables or make it your own with spices you love.

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 here isn’t just about flavor—it’s about working together to build comforting layers. The beef provides richness, the veggies add sweetness and texture, and the aromatics bring that cozy, homestyle vibe.

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 becomes wonderfully tender when slow-cooked, soaking up all the stew's flavors.
Kosher salt & black pepper: Simple seasoning to enhance the natural flavors of the beef and veggies.
Flour: Coats the beef to help create a nice crust and thickens the stew as it cooks.
Unsalted butter & canola oil: The butter adds richness, while canola oil raises the smoke point so the beef browns without burning.
Yellow onion & garlic: These aromatics add a savory base and depth to the stew.
Carrots & Yukon potatoes: Classic stew vegetables that hold their shape and add natural sweetness.
Corn: Adds bursts of sweetness and texture contrast.
Beef broth: The flavorful liquid that ties everything together.
Tomato paste: Brings acidity, depth, and richness to the broth.
Bay leaf & thyme: Classic herbs that add subtle earthiness and complexity.
Worcestershire sauce: An umami boost that enhances the meaty notes.
Green beans & frozen peas: Added toward the end for freshness, crunch, and vibrant color.

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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 love tweaking this Hearty Vegetable Beef Stew Recipe depending on the season or what’s in my fridge. It’s so forgiving and inviting of your personal stamp. Don’t be shy about making it your own!

Vegetable Swap: One time, I replaced green beans and peas with mushrooms and parsnips, which gave it an earthier flavor that my family adored.
Spice It Up: Add a pinch of smoked paprika or cayenne pepper if you want a little smoky heat.
Make it Leaner: Use sirloin or stew beef trimmed of fat, but be sure to shorten cooking time slightly so meat stays tender.
Slow Cooker Version: Brown the beef and sauté veggies on the stove, then transfer everything to a slow cooker for an all-day simmer.

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

Step 1: Season and Dredge the Beef

I start by cutting the chuck roast into meaty 2-inch chunks, then seasoning each piece generously with kosher salt and coarse black pepper. Dredging them in flour isn't just for show—it helps create a beautiful crust and ultimately thickens the stew. Don’t rush this step; it’s worth taking the time to coat each piece evenly.

Step 2: Brown the Beef in Batches

Heating the butter and canola oil in a large Dutch oven, I brown the beef chunks in batches on medium heat—about 3 to 4 minutes per batch. Browning properly builds that deep, caramelized flavor. Don’t crowd the pot; that causes steaming instead of browning. Once browned, set the beef aside and move on to the veggies.

Step 3: Caramelize Aromatics and Add Vegetables

In the same pot, I toss in the chopped onion, minced garlic, and carrots, cooking for a couple of minutes until they soften and develop a little golden color—that’s flavor magic. Then I add potatoes and corn, stirring everything together to soak in those beautiful browned bits from the bottom of the pot.

Step 4: Build the Stew Base

Next, pour in the beef broth, stir in the tomato paste, add the bay leaf, fresh thyme, and Worcestershire sauce. Give it a good stir to combine everything. This is where the stew starts to come alive, the liquid turning into a rich, flavorful broth as it cooks.

Step 5: Slow Cook in the Oven

I nestle the browned beef back into the pot, cover it tightly, and pop it in the oven preheated to 325°F. I let it cook low and slow for two and a half hours, which is the sweet spot for getting the meat fork-tender and the flavors deeply infused. If the smell doesn’t draw everyone into the kitchen, I don’t know what will.

Step 6: Add Green Beans and Peas for the Final Touch

About 30 minutes before the stew is done, I stir in the green beans and frozen peas. They don’t need much time but add that fresh pop of color and a slight snap to contrast the melt-in-your-mouth beef and potatoes.

Step 7: Final Seasoning and Serve

Once it’s out of the oven, I fish out the bay leaf and give it a taste for salt and pepper. This is your moment—add a little seasoning if needed, then ladle into bowls and enjoy that steaming hug!

Top Tip

Over the years, I learned a few things that really make this Hearty Vegetable Beef Stew Recipe sing—so you get that perfect balance of flavors and textures every time.

Don’t Skip Browning: It might feel like an extra step, but browning the beef chunks properly is where most of the stew’s rich flavor comes from.
Layer Flavors Slowly: Adding vegetables at different stages helps each retain its texture and taste, preventing mushiness.
Use a Heavy Dutch Oven: This type of pot holds heat evenly, perfect for long, slow braising in the oven without hotspots.
Avoid Overcooking Green Veggies: Add peas and green beans in the last 30 minutes to keep them bright and fresh.

How to Serve Hearty Vegetable Beef Stew Recipe

vegetable beef stew - Serving Suggestion

Garnishes

I usually sprinkle freshly chopped parsley or thyme on top—adds a beautiful freshness and color pop. Sometimes a little dollop of sour cream on the side adds a silky contrast that’s downright indulgent. A grind of fresh black pepper right before serving always elevates the flavors too.

Side Dishes

This stew shines on its own, but I love serving it with crusty bread or buttered dinner rolls to soak up every last drop. A simple green salad on the side adds crunch and balances the richness.

Creative Ways to Present

For family gatherings, I've ladled the stew into individual rustic bread bowls—everyone loved the cozy feel and the extra flavor from the bread. Another time, I topped the bowls with a flaky puff pastry crust for a fun twist that looked (and tasted) fantastic.

Make Ahead and Storage

Storing Leftovers

Leftovers are some of the best parts of this stew! I store it in an airtight container in the fridge and find it tastes even better the next day as the flavors continue to meld. It keeps well for 3 to 4 days.

Freezing

I freeze leftover portions in handy single-meal containers. Just make sure the stew is fully cooled before freezing to avoid freezer burn. When thawed, the texture and flavor hold up really well, making it perfect for a quick, comforting meal later.

Reheating

I always reheat gently on the stovetop over medium-low heat, stirring occasionally. Adding a splash of broth or water can loosen it up if it’s thickened too much. This way, everything stays tender and delicious—no overcooked veggies or tough meat.

Frequently Asked Questions:

Can I use other cuts of beef in this stew?

Yes! While chuck roast is ideal because it becomes tender and flavorful when slow-cooked, you can use stew beef or brisket. Just keep an eye on cooking times because leaner cuts may cook faster and become dry if overcooked.

How thick should the stew be?

The stew should be thick enough to coat the back of a spoon but still spoonable. If it’s too thin after cooking, you can simmer uncovered for a few minutes to reduce excess liquid, or thicken it by stirring in a slurry of flour or cornstarch and water.

Can I prepare this stew in a slow cooker?

Absolutely! To make a slow cooker version, brown the beef and sauté the veggies on the stove first, then add everything to the slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours. Add green beans and peas in the last 30 minutes to keep their texture.

What’s the best way to reheat leftovers?

Reheat leftovers gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or water if the stew seems too thick. Avoid microwaving straight from the freezer to keep the texture and flavor intact.

Final Thoughts

This Hearty Vegetable Beef Stew Recipe is one of those soul-soothing classics I keep coming back to. Whether you’re cooking for family or just treating yourself, it’s a dish that delivers comfort in every spoonful. I hope when you make it, you find the same joy in sharing it around the table that I do. Trust me, once you try it, it’ll become a go-to you’ll want to make over and over.