There's something so comforting about a big bowl of stew bubbling away—it fills the kitchen with those savory aromas that just hug you from the inside. This Hearty Vegetable Beef Stew Recipe is exactly that kind of soul-warming dish you'll want to make over and over, especially when you want both a filling and flavorful meal.
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Why You'll Love This Recipe
This recipe has been my go-to when I want to fill the house with cozy vibes and serve up a meal everyone will enjoy—meaty chunks, rich broth, and a mix of hearty vegetables that make every bite satisfying. I've found it hits the perfect balance between homey comfort and deep, layered flavors.
- Rich Beef Flavor: The chuck roast browns beautifully before slow cooking, creating a melt-in-your-mouth texture you’ll crave.
- Perfectly Balanced Vegetables: Carrots, potatoes, green beans, and peas add sweetness, texture, and color for a wholesome stew.
- Easy to Customize: You can tweak veggies or seasonings without losing that satisfying, hearty vibe.
- Slow-Cooked Goodness: Cooking low and slow in the oven means less babysitting and more delicious results.
Ingredients & Why They Work
Each ingredient here plays a crucial role in building a robust stew. The beef chunks bring richness, while the mix of fresh and frozen veggies keeps the dish vibrant and hearty. I always recommend using the best quality beef you can find and fresh vegetables or good frozen ones for flavor and texture.
- Chuck roast: This cut is ideal because it gets beautifully tender during slow cooking without drying out.
- Kosher salt and black pepper: The basics, but they’re essential for seasoning every layer of flavor.
- Flour: It helps brown the meat and thickens the stew a bit for that rich, velvety texture.
- Unsalted butter and canola oil: Together they create a perfect fat combo for browning and adding subtle richness.
- Yellow onion and garlic: Aromatics that deepen the stew’s flavor base, turning the broth into something special.
- Carrots and Yukon potatoes: Classic stew veggies that add sweetness and soften into comforting bites.
- Corn: Adds a little pop of natural sweetness and texture.
- Beef broth: The liquid backbone delivering rich, meaty flavor throughout.
- Tomato paste: It brings a subtle tang and umami depth that elevates the stew.
- Bay leaf and thyme: These herbs infuse the stew with earthy, herbal notes that round out the flavor profile.
- Worcestershire sauce: Adds complexity and a savory punch, tying the stew together beautifully.
- Green beans and frozen peas: Added near the end to keep their fresh color and a slight bite, balancing the richness.
Make It Your Way
What I love most about this hearty vegetable beef stew recipe is how well it welcomes personalization. I often switch up the veggies or kick up the spice level depending on what’s in my fridge or what my family’s craving.
- Variation: Once, I swapped the green beans and peas for mushrooms and parsnips, and it gave the stew a cozy, earthy twist that my kids surprisingly loved.
- Dietary tweaks: For a lower-carb version, try swapping potatoes with turnips or rutabagas—they hold up well and offer a slightly different but delicious flavor.
- Seasonal mixes: In summer, I sometimes add fresh tomatoes or bell peppers toward the end of cooking for a seasonal burst.
Step-by-Step: How I Make Hearty Vegetable Beef Stew Recipe
Step 1: Season and Flour the Beef Chunks
Start by patting the chuck roast chunks dry—this helps with browning. Season them well with kosher salt and black pepper, then toss them gently in flour. The flour does two things: it creates a nice crust and thickens the stew later on. I usually do this in a large bowl or even a zip-top bag to keep it neat.
Step 2: Brown the Beef in Butter and Oil
Heat butter and canola oil together in a large Dutch oven over medium heat. Brown the beef chunks in batches, about 3-4 minutes each, so you don't overcrowd the pan. The goal is a deep caramel color—this is where your stew starts building that fantastic, meaty flavor. Remove each batch as it’s done and set aside.
Step 3: Softer Veggies and Flavor Build-Up
Into the remaining fat in the pot, toss in your chopped onions, garlic, and carrots. Cook them until the onions start to caramelize slightly, around 2-3 minutes. This quick sauté lets their sweetness come forward and blends beautifully into the stew.
Step 4: Add Potatoes, Corn, and All the Good Stuff
It’s time to add the potatoes, corn, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Give everything a good stir so the tomato paste starts to dissolve and the flavors begin to mingle. Then nestle the browned beef chunks back into the pot—this layering is crucial for flavor harmony.
Step 5: Slow Cook in the Oven
Cover the Dutch oven and pop it into a preheated 325°F (163°C) oven for about 2½ hours. This slow, gentle cooking method breaks down the beef’s connective tissues, making it tender and juicy. I usually check once around two hours, just to admire how everything’s coming together (and resist stealing a spoonful early!).
Step 6: Finish with Green Beans and Peas
About 30 minutes before the end, stir in your green beans and peas. They cook faster and keep their bright color and fresh bite this way, adding that lovely contrast to the rich broth and tender meat.
Step 7: Final Touches Before Serving
Don’t forget to fish out the bay leaf before serving—it’s there for flavor but not to eat. Give the stew a final taste and adjust salt and pepper if needed. Then, ladle it into bowls and get ready to enjoy some serious comfort in a meal.
Top Tip
Over time, I’ve learned key little tricks that make this hearty vegetable beef stew recipe shine. These tips save you from common pitfalls and help you get that perfect harmony of tender meat and flavorful veggies every single time.
- Don’t Rush Browning: Taking your time browning the beef in batches deepens flavor—don’t crowd the pan or you’ll steam instead of brown.
- Use a Heavy Dutch Oven: This ensures even heat distribution and retains moisture, gently coaxing the meat tender.
- Add Quick-Cooking Veggies Last: Peas and green beans get added at the end so they stay vibrant instead of turning mushy.
- Let It Rest: After cooking, letting your stew sit for 10-15 minutes off the heat lets flavors settle—they’ll taste even better!
How to Serve Hearty Vegetable Beef Stew Recipe
Garnishes
I usually sprinkle fresh chopped parsley or chives on top for a burst of color and fresh flavor. Sometimes a dollop of creamy horseradish or a spoonful of sour cream perks it up nicely, too—especially on chilly nights.
Side Dishes
This stew is hearty enough on its own, but I often pair it with crusty bread to soak up all the delicious broth or a simple green salad to lighten things up a bit. Mashed potatoes or buttered egg noodles are wonderful companions, too.
Creative Ways to Present
For dinner parties, I've served this stew in individual bread bowls—that always impresses! Or try layering it over creamy polenta or roasted root vegetables for a rustic yet elegant touch that feels special without fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers and keep them in the fridge for up to 4 days. The flavors actually deepen overnight, making the second day even better than the first!
Freezing
Freezing works beautifully for this stew. Just let it cool completely, then portion into freezer-safe containers. It freezes well for up to 3 months. When I thaw it, I usually do overnight in the fridge for best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of beef broth or water to loosen it up. Microwave works in a pinch, but slow reheating keeps the meat tender and broth rich.
Frequently Asked Questions:
Yes! You can brown the beef and sauté your aromatics on the stove first, 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.
Chuck roast is ideal because it's marbled with fat and becomes tender and flavorful after slow cooking. You could also use brisket or short ribs if you like, but chuck is the easiest and most affordable option.
This recipe is centered on beef, but you can make a vegetarian version by swapping beef with hearty mushrooms or plant-based meat substitutes and using vegetable broth for the liquid. Adjust seasonings accordingly for a rich flavor.
Stored properly in an airtight container, the stew will keep well in the fridge for up to 4 days. Be sure to reheat it thoroughly before serving leftovers.
Final Thoughts
This hearty vegetable beef stew recipe is one of those staples I turn to when I want something that feels like a warm hug on a plate. It’s dependable, flavorful, and surprisingly simple, making it perfect for busy evenings or a slow weekend dinner. I hope you enjoy making (and eating!) it as much as I do—it truly becomes better every time you make it.
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Hearty Vegetable Beef Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A hearty and flavorful Vegetable Beef Stew made with tender chuck roast, fresh vegetables, and a rich, savory broth, slow-cooked to perfection in the oven for a comforting meal.
Ingredients
Beef and Seasoning
- 3 pounds chuck roast, cut into 2 inch chunks
- 1 teaspoon Kosher salt
- ½ teaspoon coarse ground black pepper
- 2 tablespoons flour
Cooking Fats
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
Vegetables
- ½ 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
Broth and Seasonings
- 4 cups beef broth
- ¼ cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat and Season: Preheat your oven to 325 degrees Fahrenheit. Season the beef chunks with Kosher salt and coarse ground black pepper, then dredge them evenly in flour to coat.
- Brown the Beef: In a large Dutch oven, heat the unsalted butter and canola oil over medium heat. Brown the beef chunks in batches for about 3 to 4 minutes per batch, ensuring each piece is browned well on all sides. Remove the browned beef and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, minced garlic, and carrot chunks. Cook for 2 to 3 minutes until vegetables are slightly caramelized and aromatic.
- Add Remaining Vegetables and Liquids: Stir in chopped potatoes and corn, then pour in the beef broth. Add the tomato paste, bay leaf, thyme, and Worcestershire sauce, stirring everything well to combine flavors.
- Combine and Cook: Return the browned beef to the Dutch oven. Cover with the lid and place it in the preheated oven. Cook for 2 hours and 30 minutes to allow the beef to become tender and flavors to meld.
- Add Green Beans and Peas: After 2 hours and 30 minutes, remove the Dutch oven from the oven carefully and stir in the green beans and frozen peas. Return the pot to the oven and continue cooking uncovered for an additional 30 minutes.
- Finish and Serve: Remove the pot from the oven, discard the bay leaf, and stir the stew gently before serving warm.
Notes
- For extra thickness, sprinkle a tablespoon of flour while sautéing the vegetables after browning the beef.
- You can substitute beef broth with low sodium broth for a lower salt option.
- Use fresh or frozen vegetables as preferred; frozen vegetables work well to save prep time.
- Cook covered during the main oven time to keep the stew moist and tender.
- Allow the stew to rest for 10 minutes after cooking for richer flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
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