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.

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 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.

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 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.

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 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.

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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

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

vegetable beef stew - Serving Suggestion

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:

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

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.

What cut of beef works best for this stew?

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.

Can I make this stew vegetarian?

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.

How long will the stew keep in the fridge?

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.