There's something truly comforting about a rich, warming stew bubbling on the stove, and this Hearty Vegetable Beef Stew Recipe hits that cozy spot perfectly. With tender beef chunks, vibrant veggies, and a thick, flavorful broth, it’s a meal that invites you to sit back and savor every spoonful.

A white pot filled with thick brown stew, showing multiple layers of tender brown meat chunks scattered throughout. Bright orange carrot pieces, green peas, and long green beans float on top and inside the stew, along with small patches of yellow corn and cubed potatoes. The stew liquid is reddish-brown and slightly oily, coating all the ingredients with a rich texture. The pot rests on a white marbled surface. 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

I still remember the first time I tried making this stew on a chilly weekend—it quickly became a favorite because it’s both satisfying and easy to customize. This Hearty Vegetable Beef Stew Recipe combines simplicity with deep flavors that develop as you cook, making it a winner every time.

Rich Flavor: Slow-braising chuck roast in a blend of beef broth, tomato paste, and Worcestershire sauce makes the stew incredibly savory and comforting.
Vibrant Veggies: A mix of carrots, potatoes, corn, green beans, and peas adds a lovely texture and natural sweetness that balances the meat.
Perfectly Tender Beef: Browning the meat before roasting seals in juices and helps form that delicious stew base you’ll crave.
Adaptable and Family-Friendly: You can easily tweak the veggies or seasoning to suit your taste, making this stew a go-to for weeknights or weekends.

A close-up view shows a ladle full of soup held over a pot of stew on a white marbled surface. The stew has three main layers: the top layer is a thick red-brown broth with chunks of tender brown meat, orange carrot pieces, and green beans. The middle layer consists of yellow potato cubes and small green peas, all mixed in the rich liquid. The bottom layer is a blend of more vegetables and meat, partially visible beneath the surface, giving a hearty and colorful look. The metal ladle reflects the warm colors of the stew, and the image captures the stew's texture clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a role in crafting a stew that’s balanced, hearty, and packed with flavor. Choosing the right cut of beef and fresh vegetables can really elevate the final dish, so here are some things to look out for next time you shop.

Flat lay of raw chuck roast cut into thick chunks, a small pile of coarse black peppercorns next to a small mound of kosher salt, a small white ceramic bowl with flour, a small block of unsalted butter, a small white bowl with golden canola oil, half of a yellow onion roughly chopped, four whole garlic cloves unpeeled, two thick carrot chunks, two chopped Yukon potatoes, a small white bowl filled with bright yellow corn kernels, a small white bowl with dark rich beef broth, a small white bowl containing deep red tomato paste, a fresh bay leaf, a few sprigs of thyme, a small white bowl with dark Worcestershire sauce, a handful of fresh green beans, and a small white bowl with green peas, all arranged symmetrically and balanced 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 is perfect for stew because it becomes melt-in-your-mouth tender when cooked low and slow.
Kosher salt & black pepper: Basic seasoning that brings out the natural flavors of the beef and veggies.
Flour: Tossing the beef in flour helps create a thicker, luscious broth.
Unsalted butter & canola oil: The butter adds richness while the oil prevents the butter from burning when browning the meat.
Yellow onion & garlic: They create a savory aromatic base essential for deep flavor.
Carrots: Offer natural sweetness and a nice bite after simmering.
Yukon potatoes: These hold their shape well without turning mushy, perfect for stew.
Corn: Adds pops of sweetness and texture contrast.
Beef broth: The liquid foundation that ties everything together.
Tomato paste: A small amount amps up umami and gives the broth a rich color.
Bay leaf & thyme: Classic herbs that infuse warmth to the stew as it cooks.
Worcestershire sauce: Adds complexity with its tangy, savory punch.
Green beans and frozen peas: Added near the end to maintain freshness and texture.

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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 making this stew just as the recipe calls for, but once I tried adding a splash of red wine to the broth, and wow—it was a game changer. Feel free to experiment with herbs or swap in your favorite veggies to make it your own.

Variation: Adding mushrooms or parsnips can add earthiness and sweetness, which I personally enjoy for fall dinners.
Dietary tweak: You can lighten this stew by using less oil or swapping out potatoes for turnips if you’re cutting carbs.
Make it vegetarian: Replace beef with hearty mushrooms and use vegetable broth for a fabulous veggie-packed stew.

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

Step 1: Prep the Beef for Maximum Flavor

Start by cutting your chuck roast into 2-inch chunks, then season each piece evenly with kosher salt and freshly cracked black pepper. I like to toss them in flour right after—that light coating helps thicken the stew later and gives the beef a lovely crust when browned. Don’t skip this step; it makes a huge difference in texture and depth of flavor.

Step 2: Brown the Beef

Heat butter and canola oil in a large Dutch oven over medium heat. Working in batches, brown the beef pieces on all sides – this usually takes about 3 to 4 minutes per batch. You want a rich, golden crust, but avoid crowding the pan or the meat will steam. Set the browned beef aside once done.

Step 3: Build the Flavor Base

Into the same pot, add chopped onion, minced garlic, and carrots. Let them cook for 2 to 3 minutes until the onion becomes translucent and everything starts to caramelize just a bit—that little bit of sweetness from caramelization lifts the whole stew. Then add in potatoes, corn, the beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Give it a good stir to combine.

Step 4: Combine & Low Roast

Return the browned beef chunks to the pot, stir gently, cover, and pop it in the oven at 325°F (165°C). Let it cook for about 2 hours and 30 minutes. This slow roast tenderizes the meat and melds the flavors beautifully.

Step 5: Add Finished Veggies and Final Simmer

About half an hour before the stew is finished, stir in your green beans and frozen peas, then cover and continue cooking. This keeps the green veggies vibrant and fresh-tasting. When time’s up, remove the bay leaf, give everything a final stir, and you’re ready to serve.

Top Tip

Over the years making this stew, I’ve learned that the secret lies in patience and layering flavor. Here are my favorite tips to make yours turn out just right every time.

Browning Matters: Take your time browning the beef to develop a deep, caramelized flavor that infuses the whole stew.
Don’t Rush the Oven Time: Low and slow is key—if you try to shorten the cooking time, your beef may end up chewy.
Fresh Veggie Timing: Add quick-cooking veggies like peas and green beans near the end to avoid mushiness and keep their bite.
Season Gradually: Adjust salt and pepper toward the end of cooking, especially after adding Worcestershire and tomato paste, to get balanced flavor.

How to Serve Hearty Vegetable Beef Stew Recipe

Hearty Vegetable Beef Stew - Serving Suggestion

Garnishes

I usually top my stew with a sprinkle of fresh chopped parsley or thyme leaves—it brightens the dish and adds a pop of color that makes it feel special. Sometimes, I add a dollop of sour cream for extra creaminess, which my family loves.

Side Dishes

This stew stands well on its own, but I like pairing it with crusty bread or soft dinner rolls to soak up that rich broth. A simple green salad or roasted Brussels sprouts complement the hearty flavors perfectly when you want to add a fresh note.

Creative Ways to Present

For a cozy dinner party, I’ve served this stew in mini cast-iron pots or even hollowed-out bread bowls—it’s a fun way to wow guests and makes the meal feel extra comforting and rustic.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover stew into airtight containers and store them in the fridge for up to 4 days. The flavors actually deepen overnight, so leftovers taste even better the next day.

Freezing

This stew freezes beautifully. I portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready, just thaw overnight in the fridge before reheating gently on the stove.

Reheating

I reheat leftovers slowly over low heat on the stovetop, stirring frequently to prevent sticking and ensure even warming. Adding a splash of broth or water as it warms helps loosen the stew if it thickened too much in the fridge.

Frequently Asked Questions:

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

While chuck roast is ideal for its tenderness and flavor, you can also use beef brisket or short ribs. Just be sure to adjust cooking time accordingly as leaner cuts might dry out or less tender cuts may need longer braising.

Can I make this recipe in a slow cooker?

Yes! You can brown the meat and sauté the veggies first, then combine everything in a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours for tender beef and rich flavor.

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

If your stew ends up thinner than you'd like, you can create a slurry with a tablespoon of flour or cornstarch mixed with cold water, then stir it into the simmering stew and cook for a few minutes until thickened.

Can I prepare this stew ahead of time?

Absolutely! This stew tastes wonderful the next day after the flavors have had time to meld. You can cook it fully, then refrigerate and gently reheat before serving.

Final Thoughts

This Hearty Vegetable Beef Stew Recipe has become my go-to comfort food whenever I want a nourishing, no-fuss meal that feels like a warm hug. I hope you’ll give it a try soon, whether on a quiet night or to impress family and friends. Trust me, once you taste that tender beef, perfectly cooked vegetables, and rich broth, you’ll want to keep this recipe in your regular rotation too!