If you’re craving a warm, hearty meal that feels like a cozy hug in a bowl, this Vegetable Beef Stew Recipe is exactly what you need. I absolutely love this recipe because it’s rich, comforting, and packed with tender chunks of beef and vibrant veggies that just melt in your mouth. When I first tried this, I discovered how easy it is to make a stew that tastes like it’s been simmering for hours. Trust me, you’re going to want to dive right in after the first bite!

❤️

Why You’ll Love This Recipe

Rich, Deep Flavor: Browning the beef and slow-cooking it unlocks incredible savory depth you’ll taste in every spoonful.
Perfectly Tender Veggies: The mix of carrots, potatoes, corn, green beans, and peas adds a delightful variety of textures and sweetness.
Make-Ahead Friendly: This stew actually tastes better the next day, making leftovers a dream during busy weeks.
Family Favorite: My family goes crazy for this, and it’s a guaranteed way to keep everyone happy around the dinner table.

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, easy beef stew, comforting vegetable beef stew, how to make beef stew

Ingredients You’ll Need

Each ingredient in this Vegetable Beef Stew Recipe plays a crucial role, and I love how they all come together to make a balanced and flavorful dish. When shopping, picking fresh vegetables and a good-quality chuck roast will make a noticeable difference!

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, easy beef stew, comforting vegetable beef stew, how to make beef stew

Chuck roast: This cut is perfect because it becomes wonderfully tender when slow-cooked.
Kosher salt: Enhances all the flavors—don’t skimp on seasoning.
Coarse ground black pepper: Adds just the right amount of kick and complexity.
Flour: Helps thicken the stew and gives it body.
Unsalted butter: Adds richness without overpowering.
Canola oil: Great for searing due to its high smoke point.
Yellow onion: Offers a sweet and savory base flavor once caramelized.
Garlic: Brings warmth and depth.
Carrots: Sweetness and texture that hold up well in stews.
Yukon potatoes: Creamy and perfect for soaking up all those flavors.
Corn: Adds a subtle pop of sweetness and color.
Beef broth: The foundation for a savory stew liquid.
Tomato paste: Deepens the flavor and adds a slight tanginess.
Bay leaf: Infuses the stew with aromatic earthiness.
Thyme: Herbal notes that bring everything together.
Worcestershire sauce: Adds umami that makes the stew feel hearty and complete.
Green beans: For fresh, slightly crunchy texture near the end of cooking.
Frozen green peas: Sweet little bursts that keep the stew lively.

📝

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

One of the best things about this Vegetable Beef Stew Recipe is how flexible it is. I often tweak it depending on what’s in season or what my family’s craving that week.

Make it spicier: I add a pinch of smoked paprika or cayenne for a smoky heat that really wakes up the palate.
Vegetarian swap: For meatless days, substitute beef with hearty mushrooms and vegetable broth—still delicious!
Add more greens: Kale or spinach stirred in during the final minutes amps up the nutrition.
Use slow cooker: I tried this recipe overnight in my Crockpot, and it turned out perfectly tender with minimal hands-on time.

How to Make Vegetable Beef Stew Recipe

Step 1: Season and Dredge the Beef

I always start by preheating the oven to 325°F and seasoning those beautiful chunks of chuck roast with kosher salt and coarse black pepper. Then, dredging them lightly in flour is the secret to that luscious, thickened stew base. Don’t skip this—it locks in flavor and helps the stew develop a velvety texture.

Step 2: Brown the Beef

Heat butter and canola oil in a large Dutch oven over medium heat. Sear the beef in batches for about 3-4 minutes each, turning so every side gets a nice golden-brown crust. This caramelization is what builds the stew’s deep flavor. When all the beef is browned, remove it and set aside.

Step 3: Sauté Your Aromatics and Veggies

In the same pot, add your chopped onion, minced garlic, and carrot chunks. Cooking these for 2-3 minutes lets them caramelize a bit, which adds a natural sweetness. Then, toss in your potatoes and corn. Every vegetable plays a role here, adding both texture and flavor!

Step 4: Add Liquids and Herbs

Pour in the beef broth, then stir in tomato paste, bay leaf, thyme, and Worcestershire sauce. Give everything a good mix so those flavors meld together. This is where the magic begins—your stew base is almost ready for that slow cook that transforms flavors.

Step 5: Slow Cook to Perfection

Return the browned beef to the pot, cover, and place it in the preheated oven. Let it cook low and slow for 2 hours and 30 minutes. This long cooking time is key for melting the collagen in the chuck roast, making your beef ridiculously tender.

Step 6: Add Green Beans and Peas

About 30 minutes before the stew is done, stir in fresh or frozen green beans and frozen peas. These add bright color and fresh flavor, balancing the richness of the beef and broth perfectly. Once that’s done, remove the stew from the oven and fish out the bay leaf.

👨‍🍳

Pro Tips for Making Vegetable Beef Stew Recipe

Don’t Rush Browning: Take your time to brown the beef in batches to avoid steaming and get that deep color that makes all the difference.
Use a Heavy Dutch Oven: Heavy pots hold and distribute heat evenly, which helps the stew cook perfectly without hot spots.
Adjust Veggie Timing: Adding green beans and peas midway keeps them bright and not mushy, a little texture goes a long way.
Avoid Overcrowding the Pan: Brown your meat in small batches to get a proper sear without lowering the pan temperature.

How to Serve Vegetable Beef Stew Recipe

Garnishes

I love to finish this stew with a sprinkle of fresh parsley or thyme leaves—it adds a fresh, herbal brightness that contrasts with the rich broth. Sometimes, a little sprinkle of cracked black pepper right before serving does wonders.

Side Dishes

This stew is hearty on its own, but I often serve it with crusty bread or buttery mashed potatoes to soak up every last bit of that amazing sauce. A simple salad on the side with a light vinaigrette balances the richness beautifully.

Creative Ways to Present

For special occasions, I’ve served this stew in rustic bread bowls—that always impresses guests. You can even ladle it over creamy polenta for a comforting twist that’s perfect for chilly evenings.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Honestly, I almost prefer it the next day when the flavors have had time to marry even more, making each bite richer.

Freezing

This Vegetable Beef Stew Recipe freezes beautifully. I portion it into freezer-safe containers and it keeps well for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

I usually reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If it thickens too much, I add a splash of beef broth or water to loosen it back up.

FAQs

Can I use a different cut of beef for this Vegetable Beef Stew Recipe?

Absolutely! Chuck roast is ideal due to its marbling and tenderness after slow cooking, but you can also use brisket or round roast. Just keep in mind that leaner cuts might need slightly different cooking times to become tender.
Can I make this stew in a slow cooker?

Yes! After browning the meat and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the green beans and peas in the last 30 minutes to keep their texture.
How can I thicken the stew if it’s too watery?

If your stew is thinner than you like, mix a tablespoon of flour or cornstarch with cold water to create a slurry and stir it into the simmering stew. Cook for a few more minutes until it thickens. Remember, the flour dredging at the start helps prevent this.
Can I prepare this Vegetable Beef Stew Recipe in advance?

Definitely! This stew tastes even better the next day as the flavors deepen. You can prepare it completely, refrigerate overnight, and reheat gently before serving. It’s great for meal planning.

Final Thoughts

This Vegetable Beef Stew Recipe is one of those dishes that makes any day feel a little cozier and every meal feel like home. It’s rich, nourishing, and surprisingly simple to make, even on a busy evening. I always find myself going back for seconds, and sometimes thirds! Give it a try—I promise once you make it, it’ll become a beloved staple in your kitchen, just like it is in mine.