If you’re craving a hearty, comforting meal that warms you from the inside out, this Vegetable Beef Stew Recipe is exactly what you need. I absolutely love how this stew turns out—rich, tender chunks of beef paired with a medley of fresh veggies, all simmered to perfection in a savory broth. When I first tried this recipe, it quickly became a favorite in my kitchen, and I promise, once you make it, your family will go crazy for it too!

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Why You’ll Love This Recipe

Deep, rich flavors: Slow cooking the chuck roast with tomato paste and herbs creates an incredible, savory broth.
Perfect texture: Tender beef and perfectly cooked vegetables offer a wonderful balance of bite and softness.
Simple ingredients: You probably already have most of these staples in your pantry and fridge.
Great for meal prep: This stew stores and reheats beautifully, so you can enjoy it throughout the week.

A close-up view of a ladle lifting a rich beef stew filled with soft brown chunks of beef, bright orange carrot pieces, yellow potato cubes, green beans, and green peas all mixed in a thick, deep reddish-brown broth. The background shows more of the stew with similar colorful vegetables and beef pieces visible. The ladle handle stands upright, emphasizing the hearty ingredients and texture of the dish. The scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Vegetable Beef Stew, hearty beef stew, easy beef stew recipe, flavorful beef and vegetable stew, comforting beef stew

Ingredients You’ll Need

The ingredients here work like a dream together. I love using chuck roast because it gets wonderfully tender and flavorful after slow cooking. Plus, the combination of fresh veggies and seasonings brings out that classic stew taste you’re after.

Flat lay of fresh 2-inch chunks of raw chuck roast, a small mound of coarse ground black pepper, a small heap of Kosher salt, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl with unsalted butter cubes, a small white ceramic bowl with canola oil, half a yellow onion chopped into pieces, four cloves of whole garlic with skins on, two large carrots cut into chunks, two Yukon gold potatoes chopped, a small pile of fresh corn kernels, a small white ceramic bowl filled with rich beef broth, a small white ceramic bowl with thick tomato paste, a single fresh bay leaf, a few sprigs of fresh thyme, a small white ceramic bowl with Worcestershire sauce, a handful of fresh green beans, and a handful of fresh green peas, all arranged in perfect symmetry 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 awthu7i m7354615311229779997 - Vegetable Beef Stew, hearty beef stew, easy beef stew recipe, flavorful beef and vegetable stew, comforting beef stew

Chuck roast: This cut has great marbling which helps keep the beef juicy and tender during cooking.
Kosher salt and black pepper: Basic seasonings that bring out the best flavor in the meat and veggies.
Flour: Helps create a slight crust on the beef and thickens the stew slightly.
Unsalted butter and canola oil: Using both gives a great balance of flavor and cooking fat.
Yellow onion and garlic: These aromatics add a sweet, savory base to the stew.
Carrots and Yukon potatoes: Classic stew veggies that become tender but not mushy.
Corn: Adds a pop of sweetness and color, but fresh or frozen both work.
Beef broth: Make sure to use a good quality broth or homemade for best depth of flavor.
Tomato paste: Concentrated for richness and a slight tang that balances the beef.
Bay leaf and thyme: These herbs infuse the stew with a lovely earthy aroma.
Worcestershire sauce: A secret weapon—enhances the savory umami of the beef.
Green beans and frozen peas: Added near the end for freshness and a bit of bite.

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.

Variations

I love how flexible this Vegetable Beef Stew Recipe is. Feel free to tweak it to fit your family’s tastes or dietary needs—after all, cooking is all about making a recipe your own!

Slow Cooker Version: I’ve made this in my slow cooker on occasion—just brown the beef on the stove, then add everything to the pot and cook on low for 6-8 hours. It’s foolproof and super hands-off.
Swap Vegetables: Sometimes I toss in mushrooms, parsnips, or turnips if I have them on hand to mix things up.
Make it Gluten-Free: Skip the flour or use a gluten-free alternative when dredging the beef—works just as well.
Spicy Kick: Add a pinch of smoked paprika or cayenne if you want a little heat.

How to Make Vegetable Beef Stew Recipe

Step 1: Season and Dredge the Beef

Start by cutting your chuck roast into chunky 2-inch pieces, then season them generously with kosher salt and black pepper. Dredge each piece in flour—this step helps create a delicious crust when browning and also thickens the stew slightly later on. I discovered this trick when I first struggled with stew that felt too watery—flouring the beef made all the difference.

Step 2: Brown the Beef

Heat a mix of butter and canola oil in a large dutch oven over medium heat. Adding both fats gives flavor without burning quickly. Brown the beef chunks in batches—don’t crowd the pan! Each batch takes about 3-4 minutes, and you want a nice deep brown on all sides. This step locks in flavor and creates that beautiful base for your stew.

Step 3: Sauté Aromatics and Vegetables

Once the beef is browned and removed, toss in the chopped onions, minced garlic, and carrots to the hot pot. Sauté for 2-3 minutes until the onions become translucent and everything starts to caramelize—that’s flavor building in action! Then add your potatoes and corn before pouring in beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Give it a good stir to combine everything evenly.

Step 4: Slow Cook in the Oven

Return the browned beef to the pot, cover it tightly, and pop it in your preheated 325°F oven. Let it cook low and slow for about 2 hours and 30 minutes. This slow cooking breaks down the tough fibers in the chuck roast, making every bite melt-in-your-mouth tender and incredibly flavorful.

Step 5: Add the Green Beans and Peas

About 30 minutes before your stew’s cooked through, stir in the green beans and frozen peas. They add a hit of bright green color and a fresh pop of flavor that prevents the stew from feeling too heavy. After this final cook, remove the bay leaf before serving—that little detail really lifts the dish!

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Pro Tips for Making Vegetable Beef Stew Recipe

Brown in Batches: Overcrowding the pot lowers the temperature and causes steaming instead of browning—take your time for the best flavor.
Low and Slow: Cooking at 325°F lets the beef become tender without drying out or toughening up.
Add Quick-Cooking Veggies Last: Green beans and peas need less time, so add them towards the end to keep their color and texture bright.
Don’t Skip the Bay Leaf: It’s a subtle step but removes any “raw” taste and balances the meatiness of the stew beautifully.

How to Serve Vegetable Beef Stew Recipe

Garnishes

I like to sprinkle a little fresh chopped parsley or thyme on top right before serving—it adds a splash of color and a lovely fresh note that brightens up every bite. Sometimes a dollop of sour cream mixed in is my go-to cozy touch on really cold days.

Side Dishes

This stew stands beautifully on its own, but I often serve it with crusty bread to soak up that amazing broth. Mashed potatoes or creamy polenta make fantastic sides, too. For a lighter option, a simple green salad with lemon vinaigrette balances the richness perfectly.

Creative Ways to Present

For special occasions, I’ve ladled this stew into rustic bread bowls—that little extra touch impresses guests and makes dinner feel festive. Or serve it in wide shallow bowls with a sprinkle of crunchy toasted breadcrumbs on top for texture contrast.

Make Ahead and Storage

Storing Leftovers

I let leftovers cool completely before storing in airtight containers. This stew tastes even better the next day because the flavors have had more time to marry. It keeps beautifully in the fridge for up to 4 days.

Freezing

I often freeze this Vegetable Beef Stew Recipe in individual portions for quick weeknight dinners. Just be sure to cool it fully, then freeze in freezer-safe containers or heavy-duty bags. When thawed, the texture and flavor stay fantastic if reheated gently.

Reheating

I reheat leftovers on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of beef broth or water helps loosen the stew if it’s thickened too much overnight. It’s just like fresh but even better with that cozy “made ahead” vibe.

FAQs

Can I use other cuts of beef for this Vegetable Beef Stew Recipe?

Absolutely! Chuck roast is ideal because of its marbling and tenderness after slow cooking, but you can also use brisket or round roast. Just keep in mind cooking times might vary slightly depending on the cut.
Is it necessary to brown the beef before cooking the stew?

While not mandatory, browning the beef in batches adds tremendous flavor through caramelization, which really elevates the entire stew. Skipping this step can result in a flatter-tasting dish.
Can I make this Vegetable Beef Stew Recipe in a slow cooker?

Definitely! After browning the beef and sautéing aromatics, transfer everything to your slow cooker and cook on low for 6-8 hours or until beef is tender. Add green beans and peas in the last 30 minutes to keep them fresh.
How do I thicken the stew if it’s too watery?

This recipe’s flour dredging usually thickens nicely, but if it’s still too thin, you can simmer uncovered on the stove to reduce the liquid or stir in a slurry of flour (or cornstarch) mixed with cold water to thicken.

Final Thoughts

This Vegetable Beef Stew Recipe has become my go-to comfort food during cooler months—and honestly, I find it so satisfying any time of year. There’s something special about that tender beef mingling with hearty veggies and fragrant herbs that feels like a warm hug on a plate. Give it a try and see for yourself—it’s the kind of dish you’ll want to make over and over, whether for weeknight dinners or cozy weekend feasts. Trust me, you’ll love it just as much as I do!