Name: Hearty Vegetable Beef Stew Recipe
Prep time: 15 min
Cook time: 3 h 10 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 3 pounds chuck roast, cut into 2 inch chunks; 1 teaspoon kosher salt; 1/2 teaspoon coarse ground black pepper; 2 tablespoons flour; 2 tablespoons unsalted butter; 2 tablespoons canola oil; 1/2 yellow onion, chopped; 4 cloves garlic, minced; 2 carrots, cut into 2 inch chunks; 2 Yukon potatoes, chopped; 1 cup corn; 1 cup green beans, fresh or frozen; 1 cup frozen green peas; 4 cups beef broth; 1/4 cup tomato paste; 1 bay leaf; 1 teaspoon thyme; 1 tablespoon Worcestershire sauce

There’s nothing quite as comforting on a chilly day as a warm, satisfying bowl of my Hearty Vegetable Beef Stew Recipe. This stew combines tender chunks of beef with a medley of vegetables, simmered slowly to create a rich, flavor-packed meal that feels like a big kitchen hug.

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
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 Recipe is one I keep coming back to, especially on weekends when I have the time to let it slowly cook. It’s the kind of dish that fills your kitchen with amazing aromas and ends with everyone asking for seconds. Plus, it’s incredibly straightforward to make, even if you don’t consider yourself a “stew master.”

Perfect texture: The beef turns meltingly tender while the veggies retain just enough bite, creating a beautiful balance in each spoonful.
Flavor-packed: Slow cooking allows all the herbs, tomato paste, and Worcestershire sauce to deepen the flavors into a rich, savory broth.
Easy prep: Minimal chopping and simple steps mean you’re not chained to the stove; you can set it and forget it in the oven.
Customizable: You can easily swap vegetables or adjust seasonings to fit your taste or use whatever you have on hand.

Ingredients & Why They Work

Each ingredient in this stew pulls together to create a hearty, delicious meal that feels both rustic and special. Using chuck roast gives you tender beef, and the mix of potatoes, carrots, peas, and green beans adds fresh, natural sweetness and texture.

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 becomes incredibly tender when cooked low and slow, so it’s ideal for stews.
Kosher salt & black pepper: Simple seasoning that enhances the beef and veggies’ natural flavors.
Flour: Helps create a nice crust on the beef and thickens the stew slightly.
Butter and canola oil: The combo helps brown the beef beautifully without burning and adds richness.
Yellow onion & garlic: These aromatics form the flavorful base of your stew.
Carrots & Yukon potatoes: Classic hearty vegetables that soak up all the stew’s goodness.
Corn: Adds a pop of sweetness and a different texture to the mix.
Beef broth: The backbone of the stew’s flavorful liquid.
Tomato paste: Deepens the umami and adds a subtle tangy sweetness.
Bay leaf & thyme: Classic herbs that gently infuse the stew with warmth and complexity.
Worcestershire sauce: A little secret ingredient that boosts the savoriness and adds depth.
Green beans & frozen peas: These get added near the end to keep their color and a bit of crunch.

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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 adding a splash of red wine to deepen the flavor, but you can easily skip it or swap it for extra broth if you prefer. Also, feel free to throw in mushrooms or parsnips for a twist—I’ve experimented and it always turns out great.

Variation: I once used sweet potatoes instead of Yukon potatoes for a slightly sweeter and colorful version—delicious and a great way to mix things up.
Dietary Modifications: For a lighter version, you could trim extra fat from the beef or reduce the butter, though I find the richness is part of what makes this stew so comforting.
Seasonal Changes: If green beans aren’t in season, you can swap for Brussels sprouts or kale; just add them during the last 30 minutes of cooking to keep texture.

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

Step 1: Season and Flour the Beef

Start by patting your chuck roast chunks dry and seasoning them evenly with kosher salt and black pepper. Then toss the pieces in flour until they’re lightly coated. This step is key—it helps build a beautiful crust when browning and thickens the stew later. Don’t rush; take your time dredging each piece to get even coverage.

Step 2: Brown the Beef in Batches

Heat your butter and canola oil in a large Dutch oven over medium heat. Brown the beef chunks in batches so they don’t steam—about 3-4 minutes per batch until you get a gorgeous, deep golden crust. Remove browned pieces and set aside. This step builds those rich, caramelized flavors you want in every stew.

Step 3: Cook Aromatics and Veggies

In the same pot, toss in your chopped onion, minced garlic, and chunks of carrot. Stir and cook for 2-3 minutes until everything softens and starts to caramelize slightly. Then add the potatoes and corn, stirring to combine. At this point, all those wonderful browned bits stuck to the bottom will mix in and add tons of flavor.

Step 4: Build the Broth and Add Beef Back

Add your beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce to the pot. Stir everything together until combined. Carefully place the browned beef pieces back into the Dutch oven, stirring just enough to distribute ingredients evenly.

Step 5: Slow Cook in the Oven

Cover the Dutch oven and pop it in the oven preheated to 325°F. Let it cook for about 2 hours and 30 minutes—this slow, gentle heat is what makes that chuck roast melt in your mouth. Around the 2-hour mark, peek in to ensure it’s simmering gently, not boiling vigorously.

Step 6: Add Green Beans and Peas

After 2:30 hours, add your green beans and frozen peas to the stew. Cover and continue cooking for another 30 minutes to keep the veggies vibrant and tender-crisp. This timing is crucial to keep the green beans and peas from turning mushy.

Step 7: Final Touch

Remove the bay leaf, give everything a gentle stir, and you’re ready to serve. Take a moment to appreciate the wonderful aroma and hearty colors before digging in!

Top Tip

From my years of making this hearty vegetable beef stew recipe, I’ve learned these tips really make a difference for getting that perfect stew every time.

Don’t Skip Browning: It might seem like extra work, but browning the beef in batches adds irreplaceable depth and flavor to your stew.
Low and Slow Cooking: Resist the urge to crank up the heat—slow oven cooking breaks down the meat for incredible tenderness.
Add Green Veggies Late: Adding peas and green beans at the end keeps their texture fresh, bright, and not overcooked.
Be Careful with Salt: Beef broth and Worcestershire sauce add saltiness, so season lightly early on and adjust after simmering.

Garnishes

I usually sprinkle a handful of fresh chopped parsley or thyme for that fresh herbal kick and a pop of color. A dollop of sour cream or a swirl of crème fraîche adds creaminess that compliments the rich broth beautifully.

Side Dishes

This stew shines all on its own, but I love serving it with crusty bread or buttery dinner rolls to soak up every last drop. Mashed potatoes make a comforting side, too, especially if you like your stew extra hearty.

Creative Ways to Present

For special dinners, I’ve served this stew in hollowed-out mini pumpkins or single-serve bread bowls—both add a cozy, festive touch that impresses guests and keeps the meal fun.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover stew to airtight containers and store them in the fridge. It actually tastes better the next day because the flavors have had time to mingle and develop further.

Freezing

This stew freezes beautifully. I portion it out into freezer-safe containers or heavy-duty bags, removing as much air as possible. When I’m ready to enjoy it again, I just thaw it overnight in the fridge before reheating.

Reheating

I reheat leftovers gently on the stove over low-medium heat, stirring occasionally. If it thickens too much, adding a splash of broth or water brings it back to a perfect stew consistency without watering down the flavor.

Frequently Asked Questions:

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

You can, but chuck roast is preferred because it becomes tender and flavorful during long, slow cooking. Other tough cuts like brisket or short ribs can work too, but leaner cuts might become dry or tough.

How can I thicken my stew if it’s too watery?

To thicken your stew, remove the lid and simmer uncovered for 10-15 minutes to reduce the liquid. Alternatively, you can mix a tablespoon of flour or cornstarch with cold water and stir it in, cooking until the stew thickens to your liking.

Can I make this vegetable beef stew in a slow cooker?

Absolutely! After browning the beef and sautéing aromatics, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for about 4 hours, then add the green beans and peas in the last 30 minutes.

What’s the best way to reheat leftover stew?

Reheat the stew gently on the stovetop over medium-low heat, stirring occasionally. Adding a splash of broth or water helps loosen the consistency if it’s become too thick. Avoid microwaving for long periods as it can unevenly heat and dry out the beef.

Final Thoughts

This Hearty Vegetable Beef Stew Recipe holds a special place in my kitchen and heart. It’s the kind of dish you make once and then keep coming back to because it’s so reliably delicious and nourishing. I hope you enjoy making it as much as I do—and that it brings as much comfort to your table as it does to mine. Trust me, your family and friends will thank you for it!