Nothing beats the comforting, rich flavors of a home-cooked stew bubbling away on a cool day, and this Hearty Vegetable Beef Stew Recipe hits all those cozy notes. It’s the kind of meal that wraps you in warmth with every spoonful, made better by fresh veggies and tender beef mingling in a savory broth.

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

This Hearty Vegetable Beef Stew Recipe is my go-to when I want a fuss-free, nourishing meal that fills the whole house with an amazing aroma. It’s straightforward to prepare yet so deeply satisfying — perfect for both weeknights and leisurely weekends.

Rich, Tender Beef: Using chuck roast and slow oven cooking makes the meat melt-in-your-mouth tender every time.
Garden-Fresh Veggies: Carrots, potatoes, green beans, and peas bring vibrant flavors and textures that complement the beef beautifully.
Deeply Flavorful Broth: Adding tomato paste, Worcestershire sauce, and herbs creates a savory depth that elevates the stew.
Simple Prep, Big Reward: Minimal fuss steps with straightforward ingredients mean you can focus on enjoying the process (and the result!).

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

Every ingredient plays a starring role here, balancing hearty protein with wholesome veggies and rich seasoning. When shopping, look for fresh produce and good quality chuck roast – it’s what makes this stew truly shine.

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: Perfect for slow-cooking thanks to its marbling and connective tissue, which breaks down into tender, juicy chunks.
Kosher Salt and Black Pepper: Simple seasonings that enhance every flavor layer.
Flour: Helps brown the beef beautifully and slightly thickens the stew.
Unsalted Butter & Canola Oil: Together they provide a nice balance of flavor and high heat for searing.
Yellow Onion: Adds sweetness and depth once caramelized.
Garlic: Boosts savory notes with its pungent, aromatic character.
Carrots: Their natural sweetness enriches the stew’s flavor and contrast.
Yukon Potatoes: Hold their shape well and soak up the stew’s juices.
Corn: Adds subtle sweetness and texture contrast.
Beef Broth: The liquid foundation that ties everything together, opting for a homemade or low-sodium variety is ideal.
Tomato Paste: Concentrated umami that deepens the stew’s color and complexity.
Bay Leaf & Thyme: Classic herbs that provide an earthy, fragrant aroma.
Worcestershire Sauce: Adds tangy, savory depth for a layered flavor profile.
Green Beans: Bring a fresh, crisp texture and vibrant color when added near the end.
Frozen Green Peas: Sweet pop of color and flavor – and so convenient to keep on hand!

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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 usually stick to the classic version because it’s comforting just as is, but I love how flexible this hearty stew can be. Feel free to tweak the veggies or seasonings to match your mood or what’s in your pantry — it all works wonderfully.

Variation: One time, I swapped out the green beans and peas for mushrooms and kale, giving it an earthy twist that was surprisingly delightful.
Dietary Modifications: For a gluten-free version, use gluten-free flour or cornstarch for dredging and thickening.
Seasonal Changes: In the fall, I like adding sweet potatoes or parsnips for extra sweetness and heartiness.
Spice it Up: A pinch of smoked paprika or a dash of hot sauce can add a subtle kick if you enjoy a little heat.

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

Step 1: Prep and Season the Beef

I start by cutting the chuck roast into 2-inch chunks — it’s perfect bite size by the end. Then, I season them generously with kosher salt and coarsely ground black pepper, making sure every piece has flavor. Dredging the beef in flour at this stage helps develop that beautiful seared crust and gives the stew a slight thickness.

Step 2: Brown the Beef in Batches

On medium heat, I melt butter and oil in a heavy Dutch oven and brown the beef in batches, about 3-4 minutes each side. Patience here pays off — the deep brown crust is packed with flavor and keeps the meat juicy. After each batch, I set the beef aside so I can cook the veggies in that delicious fond left behind.

Step 3: Sauté the Aromatics and Veggies

Into the same pot go the chopped onion, minced garlic, and carrot chunks. I cook them for 2-3 minutes until they soften and start caramelizing. Then I stir in potatoes, corn, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, giving everything a good mix to blend those flavors.

Step 4: Slow Cook in the Oven

Now, it’s time to add the browned beef back in. I cover the pot and pop it into my preheated 325°F oven for about 2.5 hours. This slow cook breaks down the meat and lets the veggies soften beautifully. It’s the perfect time to relax or even prep something else while the stew works its magic.

Step 5: Add Greens and Finish Cooking

With 30 minutes left on the timer, I stir in the green beans and frozen peas to keep their fresh color and snap. After cooking, I always remember to remove the bay leaf — you don’t want it sneaking into a bite!

Top Tip

Over the years, I’ve learned a few little tricks that really make this Hearty Vegetable Beef Stew Recipe stand out and come together perfectly every time.

Don’t Rush Browning: Take your time searing the beef until deeply browned—it forms a rich base flavor that transforms the stew.
Layer Your Flavors: Adding tomato paste, Worcestershire sauce, and herbs at the right stages buildup complexity without overpowering the dish.
Use a Heavy Dutch Oven: This helps in even heat distribution and maintaining moisture during the slow cook in the oven.
Fresh vs Frozen Veggies: Adding frozen peas and green beans late keeps them vibrant and crisp without turning mushy.

How to Serve Hearty Vegetable Beef Stew Recipe

vegetable beef stew - Serving Suggestion

Garnishes

I often sprinkle freshly chopped parsley or a handful of chopped fresh thyme on top—it’s such a simple touch that brightens the bowl visually and adds fresh herbal notes. Sometimes a dollop of sour cream or a grating of sharp cheddar works wonders too, especially on colder days.

Side Dishes

Crusty bread or warm dinner rolls to soak up every drop of that luscious broth are my staples. Sometimes I serve it alongside a crisp green salad with tangy vinaigrette to cut through the richness.

Creative Ways to Present

For a crowd or special occasion, I’ve served this stew in rustic bread bowls—such a fun presentation that everyone loves. Pair it with a glass of deep red wine and you’ve got an unforgettable meal that feels both casual and special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find they actually taste better the next day once the flavors have melded even more. Just be sure to cool it down completely before sealing to keep everything fresh.

Freezing

This stew freezes beautifully! I divide it into meal-sized portions in freezer-safe containers or bags, making sure to leave space for expansion. When you’re ready, thaw overnight in the fridge — it’s a lifesaver for busy nights.

Reheating

Reheat slowly on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of water or broth helps loosen the stew if it’s thickened too much during storage, bringing back that fresh-from-the-pot feel.

Frequently Asked Questions:

Can I use a slow cooker for this Hearty Vegetable Beef Stew Recipe?

Yes! You can brown the beef and sauté the veggies as directed, then transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender. Add delicate veggies like green beans and peas in the last hour.

What cut of beef is best for stew?

Chuck roast is ideal because it has enough fat and connective tissue to break down during slow cooking, resulting in tender, flavorful chunks of meat.

Can I make this stew gluten free?

Absolutely! Simply substitute the all-purpose flour for a gluten-free flour blend or use cornstarch to dredge the beef and thicken the stew.

How long does leftover stew last in the fridge?

Leftover stew will keep well in the refrigerator for 3 to 4 days when stored in an airtight container. Always reheat to a proper temperature before eating.

Final Thoughts

This Hearty Vegetable Beef Stew Recipe holds a special spot in my kitchen rotation because it’s reliable, comforting, and truly delicious every time. I love sharing it with friends and family — it’s the kind of dish that feels like a hug on a plate. I’m confident you’ll enjoy the process and the soul-warming result just as much as I do.