If you’re craving a hearty, comforting meal that feels like a warm hug on a chilly day, you’ve come to the right place. This Vegetable Beef Stew Recipe is one of my absolute favorites to make when I want something nourishing and packed with flavor. It’s rich, full of tender beef and fresh veggies, and simmered slowly until every bite melts in your mouth. Trust me, once you try this, it’ll become your go-to stew for family dinners or cozy nights in.

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Why You’ll Love This Recipe

Deep, Rich Flavor: Slow-cooking the beef with broth and tomato paste creates such hearty depth that your taste buds will thank you.
Perfectly Tender Meat: Using chuck roast and browning it well ensures juicy, melt-in-your-mouth beef every time.
Loaded with Veggies: Carrots, potatoes, green beans, and peas add vibrant texture and nutrition, making it a balanced meal.
Family-Friendly Comfort: My family goes crazy for this stew – it’s a reliable crowd-pleaser that’s easy to make ahead.

A close-up view of a ladle lifting a rich beef stew filled with soft brown chunks of beef, bright orange carrot pieces, yellow potato cubes, green beans, and green peas all mixed in a thick, deep reddish-brown broth. The background shows more of the stew with similar colorful vegetables and beef pieces visible. The ladle handle stands upright, emphasizing the hearty ingredients and texture of the dish. The scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Vegetable Beef Stew, hearty beef stew recipe, comforting beef stew, homemade beef stew, tender beef vegetable stew

Ingredients You’ll Need

Each ingredient here plays a starring role in crafting that classic stew taste and texture we all love. When picking out your chuck roast, look for good marbling – that fat is flavor gold. And fresh veggies make a noticeable difference, especially the potatoes and green beans.

Flat lay of fresh 2-inch chunks of raw chuck roast, a small mound of coarse ground black pepper, a small heap of Kosher salt, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl with unsalted butter cubes, a small white ceramic bowl with canola oil, half a yellow onion chopped into pieces, four cloves of whole garlic with skins on, two large carrots cut into chunks, two Yukon gold potatoes chopped, a small pile of fresh corn kernels, a small white ceramic bowl filled with rich beef broth, a small white ceramic bowl with thick tomato paste, a single fresh bay leaf, a few sprigs of fresh thyme, a small white ceramic bowl with Worcestershire sauce, a handful of fresh green beans, and a handful of fresh green peas, all arranged in perfect symmetry 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 awthu7i m7354615311229779997 - Vegetable Beef Stew, hearty beef stew recipe, comforting beef stew, homemade beef stew, tender beef vegetable stew

Chuck roast: Choose a well-marbled cut for tenderness and flavor after slow cooking.
Kosher salt and black pepper: Basic seasoning that enhances every element of the stew.
Flour: Used for dredging the beef to get that beautiful seared crust.
Unsalted butter and canola oil: A combo that browns meat without burning and adds richness.
Yellow onion: Adds a natural sweetness once caramelized.
Garlic: Freshly minced for aromatic depth.
Carrots: Chunky pieces soften to a perfect tender bite.
Yukon potatoes: These hold their shape well and absorb flavor like champs.
Corn: Adds a slight sweetness and pop of color.
Beef broth: The stew’s flavorful base – homemade or low sodium store-bought works great.
Tomato paste: Concentrated tang and umami that rounds out the stew.
Bay leaf: Infuses subtle herbal notes throughout cooking.
Thyme: Earthy herb that complements beef and veggies perfectly.
Worcestershire sauce: My secret weapon for adding a savory kick.
Green beans and frozen peas: Added near the end for fresh color, texture, and flavor boost.

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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.

Variations

I love that this Vegetable Beef Stew Recipe is versatile enough to tweak depending on what you have on hand or dietary preferences. Feel free to swap veggies, adjust seasonings, or even add a splash of red wine if you want a boozy depth.

Vegetarian Version: I’ve tried making this without beef, using mushrooms and lentils instead — the veggies soak up the stew flavors beautifully!
Spicy Kick: Add some crushed red pepper flakes or a diced jalapeño before cooking if you like it hotter.
Seasonal Veggies: Swap corn and peas for diced parsnips or turnips in winter for an earthy twist.
Instant Pot Adaptation: Pressure cooking speeds things up without losing that tender beef texture.

How to Make Vegetable Beef Stew Recipe

Step 1: Season and Dredge Your Beef

Start by patting your chuck roast chunks dry and seasoning them generously with kosher salt and coarse-ground black pepper. Then, lightly dredge each piece in flour. This step is key because the flour helps create that gorgeous golden crust when we brown the beef, locking in flavor and texture. Don’t skip this — it makes a real difference!

Step 2: Brown the Beef in Butter and Oil

Heat your Dutch oven over medium heat and add the unsalted butter and canola oil. I like this combo because butter adds flavor while the oil prevents burning. Brown the beef chunks in batches—about 3 to 4 minutes each—making sure they get a rich brown crust on all sides. Avoid overcrowding the pan, or the meat will steam instead of sear. Once browned, set the beef aside.

Step 3: Sauté Aromatics and Veggies

In the same pot, toss in the chopped onion, minced garlic, and carrots. Cook for 2 to 3 minutes until they start to soften and become slightly caramelized. This trick builds layers of sweet, savory flavors. Then add the potatoes and corn, stirring to combine before moving on to the next step.

Step 4: Build the Stew and Bake Low and Slow

Add the beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce to the pot. Give everything a good stir to combine and dissolve the tomato paste into the liquid. Return the browned beef chunks to the pot, cover tightly, and place it in your preheated 325°F oven. Let it cook low and slow for about 2 hours and 30 minutes. This slow braise is where the magic happens — the beef becomes tender and the flavors meld beautifully.

Step 5: Add Green Beans and Peas

About 30 minutes before the stew is done, stir in the green beans and frozen peas. This keeps them bright and crisp, adding a fresh pop of color and texture to the final dish. After the last 30 minutes, remove the bay leaf, give it a taste, and adjust the seasoning if needed.

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Pro Tips for Making Vegetable Beef Stew Recipe

Browning in Batches: Don’t rush the browning step—browning in batches gives you that perfect crust instead of boiled meat flavor.
Use a Heavy Dutch Oven: A thick-bottomed pot ensures even heat distribution and keeps your stew from sticking or burning.
Low and Slow Cooking: Cooking at a low temperature for several hours tenderizes the meat and blends all flavors beautifully.
Avoid Overcooking Veggies: Add delicate veggies like peas and green beans near the end so they stay vibrant and don’t turn to mush.

How to Serve Vegetable Beef Stew Recipe

Garnishes

I love topping this stew with a sprinkle of chopped fresh parsley or thyme for a bright herbal note and fresh color contrast. Sometimes I add a swirl of sour cream or a sprinkle of sharp cheddar for extra richness. A few dashes of freshly cracked black pepper on top also brighten each hearty spoonful.

Side Dishes

Mashed potatoes or a crusty slice of artisan bread are my go-to sides because they’re perfect for soaking up all that delicious stew gravy. Sometimes I serve it with a green salad for a lighter contrast or homemade biscuits if I’m feeling a bit indulgent.

Creative Ways to Present

For special occasions, I’ve served this stew in rustic bread bowls which are always a hit and add a fun, cozy vibe. Another idea is layering it over creamy polenta or buttered egg noodles for a comforting twist. It also shines in a slow cooker or cast iron pot on the dining table as an inviting centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually store leftover stew in airtight containers in the fridge, and it keeps beautifully for up to 4 days. The flavors develop even more overnight, so it’s perfect for a next-day lunch or quick dinner.

Freezing

This Vegetable Beef Stew Recipe freezes really well. I portion it into freezer-safe containers or heavy-duty freezer bags with the air pressed out. When I’m ready to enjoy, I thaw it overnight in the fridge and reheat gently on the stove or in the microwave.

Reheating

To reheat, I prefer warming it slowly on the stove over low-medium heat, stirring occasionally so it heats evenly without drying out. Adding a splash of broth or water helps if the stew has thickened too much during storage. It’s just as comforting and delicious the second time around.

FAQs

Can I use other cuts of beef in this Vegetable Beef Stew Recipe?

Absolutely! While chuck roast is ideal for its marbling and tenderness after slow cooking, you can substitute other stew beef cuts like brisket or round. Just keep in mind leaner cuts might not be as tender and might require shorter cooking times or additional moisture.
Is it okay to use frozen vegetables?

Yes! Frozen peas are included in the recipe and work wonderfully. You can swap other veggies for frozen ones too, but I recommend adding them later in the cooking process to preserve texture and color.
Can I make this stew in a slow cooker instead of the oven?

Definitely! Brown the beef first for the best flavor, then add everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add green beans and peas in the last 30 minutes to keep them fresh.
How do I thicken the stew if it’s too watery?

If your stew ends up thinner than you like, create a slurry with equal parts flour and cold water, then stir it into the simmering stew and cook for a few more minutes until thickened. Alternatively, mash some cooked potatoes into the broth for natural thickening.
Can I prepare parts of the recipe ahead of time?

Yes! You can chop all the veggies and season your beef the day before, storing them separately covered in the fridge. This pre-prep saves time on cooking day and makes the whole process smoother.

Final Thoughts

This Vegetable Beef Stew Recipe has become a staple in my kitchen for good reason—its soulful flavor and satisfying warmth never fail to impress. It’s one of those dishes that feels like a hug after a long day and brings everyone to the table eager for more. I encourage you to try it out and make it your own. Whether it’s a weekend meal prep or a special family dinner, I’m confident you’ll love how this stew turns out—just like I do every single time.