There's something incredibly comforting about a rich, slow-cooked stew that fills your kitchen with cozy aromas and satisfies every bite. This Hearty Vegetable Beef Stew Recipe is exactly that—packed with tender chunks of beef, vibrant veggies, and a savory broth that warms you from the inside out. It's the kind of meal that feels like a warm hug on a chilly day!

The image shows a large white pot filled with a rich stew. The stew has a thick red-brown sauce with visible chunks of brown meat, bright orange carrot pieces, green beans, yellow corn kernels, and small green peas scattered throughout. The vegetables and meat are mixed evenly, and the top of the stew has a slight shine from the sauce. The pot sits on a white marbled surface, and the inside rim of the pot shows some sauce stains. 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

I've made many stews over the years, but this Hearty Vegetable Beef Stew Recipe stands out because it balances rich beef flavor with fresh vegetables in a way that’s just downright irresistible. It’s a one-pot meal that fills your home with delicious smells and fills your belly with pure comfort.

Deep, savory flavor: Slow-browning the beef and simmering it with herbs creates a broth that’s packed with richness.
Hearty veggies: Carrots, potatoes, corn, green beans, and peas add texture, color, and naturally sweet notes.
Simple prep: You don’t need fancy ingredients or complicated techniques to get big results.
Perfect for leftovers: Like most stews, it tastes even better the next day — great for meal prep or cozy second dinners.

The image shows a close-up of a metal ladle filled with thick beef stew, lifted above a white marbled surface. The ladle has about five layers of ingredients visible: large chunks of brown beef with a tender texture, bright orange carrot pieces, yellow potato chunks, green beans, and a few scattered green peas. The stew’s rich red-brown broth gently glistens, soaking the ingredients with a thick, juicy look. In the background, the pot is filled with more stew, showing the same colorful mix of vegetables and meat. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Hearty Vegetable Beef Stew Recipe plays an important role to build layers of flavor and texture. Choosing the right cut of beef and fresh vegetables really makes a difference, and I’ll share some tips on selecting the best options.

Flat lay of fresh 2-inch chunks of raw chuck roast, a small mound of coarse kosher salt, a small heap of coarse ground black pepper, two tablespoons of flour in a small white ceramic bowl, a pat of unsalted butter on a simple white plate, a small white bowl with golden canola oil, half a yellow onion chopped, four peeled garlic cloves whole, two fresh orange carrots cut into chunks, two Yukon potatoes chopped, a small white bowl filled with yellow corn kernels, a small white bowl with rich dark beef broth, a small white bowl containing deep red tomato paste, a fresh bay leaf, fresh green thyme sprigs, a small white bowl with dark Worcestershire sauce, a cup of fresh green beans, a small white bowl of fresh green peas — all arranged symmetrically and balanced, placed 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 shines in stewing because it becomes melt-in-your-mouth tender after slow cooking.
Kosher salt & coarse ground black pepper: Simple seasoning that enhances every other flavor without overpowering.
Flour: Helps to brown the beef beautifully while thickening the stew just enough.
Unsalted butter & canola oil: The butter adds flavor; the oil raises the smoking point so nothing burns.
Yellow onion & garlic: A classic flavor base that infuses the stew with sweetness and depth.
Carrots & Yukon potatoes: They hold up well during slow cooking and bring sweetness and earthiness.
Corn: Adds a pop of brightness and subtle sweetness — I recommend fresh or frozen for convenience.
Beef broth: I always opt for a low-sodium version so I can control the saltiness myself.
Tomato paste: Gives a hint of umami and richness without being too acidic.
Bay leaf & thyme: These herbs add warmth and complexity, rounding out the flavors perfectly.
Worcestershire sauce: A secret weapon for me—it lifts the stew’s savory notes with a subtle tang.
Green beans & frozen peas: Added near the end to keep their color and texture fresh and bright.

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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

One of the best parts about this Hearty Vegetable Beef Stew Recipe is how easy it is to customize. I often tweak it depending on what veggies I have on hand or the season, and you can absolutely make it fit your personal taste or dietary needs.

Variation: I love swapping in sweet potatoes for Yukon potatoes for a slightly sweeter, nutrient-rich twist that plays really well with the savory broth.
Dietary modification: For a lower-carb option, you could reduce the potatoes and add more green beans or mushrooms — they soak up flavor beautifully.
Seasonal changes: Feel free to add in parsnips or turnips during colder months for added earthiness and nutrients.
Difficulty level: If you’re tight on time, you can finish this stew on the stovetop at low heat instead of the oven—just be sure to simmer long enough for the beef to get tender.

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

Step 1: Season & Flour the Beef

Start by seasoning the beef chunks liberally with salt and pepper—don't be shy here because this builds the stew's foundation. Then, dredge each piece in flour, shaking off the excess. This step helps create that beautiful brown crust and thickens the stew gently as it cooks.

Step 2: Brown the Beef in Batches

Heat the butter and canola oil in a large Dutch oven over medium heat. Brown the beef in batches so the pieces aren’t crowded — you want them nicely seared all around, which usually takes about 3-4 minutes per batch. Once browned, set the beef aside; this step locks in the juices and amps up flavor.

Step 3: Sauté Aromatics and Veggies

In the same pot, toss in the chopped onions, minced garlic, and carrot chunks. Cook them for 2-3 minutes until the onions soften and everything gets a bit caramelized—this adds a sweet depth that's hard to beat.

Step 4: Add Potatoes, Corn & Liquids

Next, stir in the chopped Yukon potatoes and the corn. Pour in the beef broth along with the tomato paste, bay leaf, thyme, and Worcestershire sauce. Give everything a good stir so those flavors start melding together before returning the browned beef to the pot.

Step 5: Slow Cook in the Oven

Cover the Dutch oven and transfer it to a 325°F oven. Let it cook slowly for about 2 hours and 30 minutes—this is where the magic happens and the beef becomes tender and fork-ready.

Step 6: Add Green Beans & Peas

About 30 minutes before the stew is done, stir in fresh or frozen green beans and peas. This timing keeps them vibrant and crisp-tender without getting mushy.

Step 7: Finish & Serve

Once cooked, remove the bay leaf, taste for seasoning, and adjust if necessary. Then, ladle into bowls and get ready for all the cozy goodness!

Top Tip

After making this Hearty Vegetable Beef Stew Recipe a bunch of times, I’ve realized these tips make all the difference between good stew and unforgettable stew.

Brown in batches: Crowding the pan steams the beef instead of browning — always give your meat space to get that rich crust.
Don’t skip the flour: It not only helps with browning but also thickens your stew naturally.
Add delicate veggies later: Green beans and peas only need about 30 minutes so they stay fresh and don’t turn mushy.
Let it rest: The stew tastes even better the next day after the flavors meld further—if you can wait!

How to Serve Hearty Vegetable Beef Stew Recipe

Hearty Vegetable Beef Stew - Serving Suggestion

Garnishes

I usually top my bowls with a sprinkle of freshly chopped parsley or thyme leaves—adds a pop of color and a fresh herbal note that cuts through the richness beautifully. Sometimes, a dollop of sour cream or a little grated sharp cheddar can be fun too.

Side Dishes

This stew is hearty enough to stand alone, but I love serving it alongside warm crusty bread or fluffy mashed potatoes to soak up every last drop of that luscious broth. A simple green salad can lighten things up on the side if you want something fresh and crunchy.

Creative Ways to Present

For special occasions, I’ve even served this stew in hollowed-out mini rustic bread bowls. It delights guests and makes the meal feel extra cozy and festive. Plus, everyone loves eating the bowl!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find that the stew stays flavorful and tender for about 3-4 days. Just give it a quick stir before reheating to reincorporate any separated juices.

Freezing

This stew freezes wonderfully. I portion it into freezer-safe containers, leaving some headspace for expansion, then thaw overnight in the fridge before reheating. It’s a lifesaver for busy weeknights when you need a comforting meal fast.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If it seems too thick, add a splash of water or beef broth to loosen it up. Avoid high heat to keep the beef tender and prevent the veggies from turning mushy.

Frequently Asked Questions:

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

Absolutely! While chuck roast is ideal for its tenderness and flavor after slow cooking, you can also use beef brisket or short ribs—just factor in their cooking times to ensure they become tender. Avoid lean cuts like sirloin which can get tough when stewed long.

How can I thicken the stew if it’s too thin?

If your stew ends up thinner than you like, you can mix a tablespoon of flour or cornstarch with cold water to create a slurry and stir it into the simmering stew. Let it cook a few minutes until it thickens. Alternatively, mashing some of the potatoes in the pot can naturally thicken the broth.

Can I make this stew in a slow cooker?

Yes! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours. Add green beans and peas in the last 30 minutes for best texture. Keep in mind, the oven method gives a slightly deeper flavor due to even heat distribution, but the slow cooker is a convenient alternative.

What sides pair best with this Hearty Vegetable Beef Stew Recipe?

Crusty bread or a warm baguette is fantastic for soaking up the stew’s flavorful broth. Mashed potatoes or buttered egg noodles make the meal extra hearty. To add some freshness, a simple green salad with vinaigrette cuts through the richness perfectly.

Final Thoughts

This Hearty Vegetable Beef Stew Recipe has been a staple in my kitchen when I want something nourishing, satisfying, and straightforward to prepare. It’s the kind of recipe I come back to time and time again because it delivers comfort without fuss. I encourage you to give it a try—you might find it becoming your go-to for chilly nights or anytime you need a little delicious warmth in a bowl.