Vegetable Beef Stew
This Vegetable Beef Stew is the kind of meal that feels like a warm blanket — slow-braised chuck roast, soft vegetables, and a broth that deepens with every hour in the oven, turning simple ingredients into something soul-soothing.
The beef becomes incredibly tender as it braises, releasing its richness into a tomato-kissed broth infused with garlic, thyme, and Worcestershire, creating layers of warmth and savory depth. Each vegetable adds its own voice: carrots for sweetness, potatoes for comfort, corn for gentle brightness, and peas and green beans for a final burst of freshness — all simmering together in a harmony that tastes like home.
It’s a stew made for quiet evenings, for feeding people you love, or for those moments when you need a bowl that satisfies hunger and softens the edges of the day.
Why People Will Love This Vegetable Beef Stew:
A stew that transforms humble ingredients into something rich, warming, and deeply satisfying — the kind of flavor that only slow braising can create.
The beef becomes melt-in-your-mouth tender, infusing the broth with a savory depth that feels both rustic and luxurious.
Each vegetable brings its own character: carrots for gentle sweetness, potatoes for comfort, peas and green beans for freshness, and corn for little bursts of brightness in every bite.
The broth develops into a thick, hearty base infused with garlic, thyme, tomato paste, and Worcestershire — layers of warmth that build slowly and beautifully.
A dish that feels grounding and restorative, perfect for cold days, long nights, or anytime you crave a bowl of something that tastes like home and comfort.
Its slow-cooked nature invites patience and calm, making every serving feel like a reward — a reminder that some of the best flavors come from time and care.
Key Ingredients:
Chuck roast — the heart of the stew, slowly braised until it transforms from firm and humble to tender, succulent pieces that enrich the broth with deep, savory richness.
Yukon gold potatoes — buttery and naturally creamy, they gently break down into the stew, giving it body and warmth while still holding tender bites of comfort.
Carrots, peas, and green beans — a trio of sweetness, freshness, and color that keeps the stew vibrant, balancing the heaviness of the beef with gentle, uplifting notes.
Corn kernels — small pops of brightness that cut through the richness, adding a subtle sweetness and texture contrast.
Garlic, onions, and thyme — the aromatic backbone that infuses the entire pot with warmth, earthiness, and that slow-cooked, homey fragrance.
Tomato paste and Worcestershire sauce — quiet but powerful ingredients that deepen the stew’s body, adding umami, acidity, and a well-rounded, comforting depth.
Expert Tips:
Brown the meat with patience, not speed.
Let each piece of beef develop a dark, caramelized crust before turning it — this browned layer is what gives the stew its deep, savory backbone. Rushing this step flattens the entire flavor profile.
Use the fond (brown bits) as liquid gold.
After searing, scrape every bit from the bottom of the pot when adding broth. Those tiny caramelized pieces dissolve into the stew and create a richer, more complex base.
Cut vegetables intentionally, not randomly.
Keep the carrots and potatoes in larger chunks so they withstand long braising without turning mushy. Structure in the vegetables creates contrast against the tender beef.
Bloom the tomato paste.
Let the tomato paste cook for 1–2 minutes before adding the broth. This step awakens deeper, sweeter, more concentrated tomato umami instead of leaving a raw, metallic note.
Layer the cooking times.
Add sturdy vegetables early and delicate vegetables late. Peas and green beans added in the final 30 minutes stay vibrant and tender instead of collapsing into the broth.
Let the stew rest before serving.
Just 10 minutes off the heat allows the starches to settle, the broth to thicken naturally, and the flavors to round out — transforming the stew from very good to deeply satisfying.
Vegetable Beef Stew
Ingredients
3 pounds chuck roast, cut into 2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
2 tablespoons canola oil
1/2 yellow onion, diced
4 cloves garlic, finely chopped
2 carrots, sliced into large chunks
2 Yukon gold potatoes, cubed
1 cup corn kernels
4 cups beef broth
1/4 cup tomato paste
1 bay leaf
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 cup green beans (fresh or frozen)
1 cup frozen peas
Instructions
Prepare the Oven & Beef:
Preheat your oven to 325°F (163°C). Season the chuck roast pieces with salt and pepper, then coat them lightly with flour.
Brown the Meat:
Heat butter and canola oil in a large Dutch oven over medium heat. Sear the beef chunks in batches, cooking for 3-4 minutes per side until well browned. Once done, transfer them to a plate.
Sauté the Vegetables:
In the same pot, add onions, garlic, and carrots. Cook for 2-3 minutes, stirring occasionally, until they start to caramelize. Mix in the potatoes and corn, followed by broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Stir everything together.
Simmer & Bake:
Return the browned beef to the pot, cover, and place it in the preheated oven. Let it braise for 2 hours and 30 minutes.
Finish Cooking:
During the last 30 minutes of baking, stir in the green beans and peas.
Serve & Enjoy:
Remove the bay leaf before serving. Ladle the stew into bowls and enjoy its rich, comforting flavors!
Important Notes When Making Vegetable Beef Stew
Chuck roast is chosen for a reason.
Its marbling slowly melts during braising, enriching the broth and giving the stew a silky, full-bodied depth that lean cuts simply cannot match.
Flour does more than coat the beef.
It gently thickens the stew as it cooks, helping the broth cling to every piece of meat and vegetable. Too much flour makes it pasty; just enough gives it luxurious body.
Oven braising produces a deeper, more even flavor than stovetop simmering. The heat surrounds the pot, creating tenderness that feels slow, calm, and fully integrated.
Vegetables soften at different speeds.
Carrots and potatoes can handle the long braise, but peas and green beans must wait until the end to stay bright and tender instead of dull and mushy.
The stew tastes best after it settles.
Allowing 10–15 minutes of resting before serving helps the flavors bond and gives the broth time to thicken naturally.
Seasoning shifts as it cooks.
The saltiness changes once the broth reduces, the beef releases its juices, and the vegetables sweeten. Season lightly early on, then adjust with intention at the very end.
Stews improve overnight.
If making ahead, the flavors will deepen even further by the next day — just reheat gently to preserve the tenderness and balance of the stew.
How to Enjoy Vegetable Beef Stew After Cooking
Let the stew rest before serving — even 10 minutes matters.
As it sits, the broth thickens naturally, the beef settles into its tenderness, and the vegetables take on the richness of the sauce, creating a more cohesive and comforting bowl.
Stir gently from bottom to top.
Slow-braised beef, softened vegetables, and caramelized fond tend to settle. Folding everything together redistributes the flavors you spent hours building, so each ladleful feels balanced and generous.
Warm your bowls for the best experience.
A warmed bowl preserves the stew’s heat, allowing you to savor the slow-cooked flavors longer — especially the sweetness of carrots and the richness of the broth.
Finish with intentional touches.
A sprinkle of fresh parsley, a crack of black pepper, or a drizzle of good olive oil can lift the stew’s richness and add freshness. Even a splash of vinegar or lemon brightens the broth without changing its rustic character.
Pair with something comforting and absorbent.
Crusty bread, warm dinner rolls, or fluffy mashed potatoes make the broth even more satisfying. Bread dipped into the stew becomes a small, perfect moment of warmth and depth.
Taste as you eat and adjust gently.
A pinch of salt, a bit more pepper, or a small spoonful of Worcestershire can fine-tune the bowl to your preference. Stew evolves as it cools, so small adjustments can make every bite feel alive.
Savor it slowly — this is a dish built on time.
The flavors unfold in layers: the mellow sweetness of vegetables, the deep savoriness of the beef, the warmth of thyme, and the richness of the slow-braised broth. It’s meant to be eaten thoughtfully, not rushed.
Enjoy the next-day magic.
Like all great stews, the flavors deepen overnight. Reheat gently on low, adding a splash of broth or water if it thickens too much. The second-day version is often even more comforting and complex.
Nutrition Information:
For Vegetable Beef Stew
Assumption: 8 servings per pot (based on 3 lbs beef + vegetables + broth).
Calories: 412 kcal | Total Fat: 21.6 g | Saturated Fat: 8.4 g | Monounsaturated Fat: 9.3 g | Polyunsaturated Fat: 1.8 g | Cholesterol: 128 mg | Sodium: 620–790 mg (depending on broth and added salt) | Total Carbohydrates: 23.4 g | Dietary Fiber: 3.4 g | Sugars: 4.8 g | Protein: 34.9 g
Frequently Asked Questions:
Can I make this stew in a slow cooker?
Yes! To make this in a slow cooker, brown the beef as instructed, then transfer all ingredients except for the green beans and peas into the slow cooker.
Cook on low for 7-8 hours or high for 4-5 hours.
Add the green beans and peas during the last 30 minutes of cooking.
How can I make the stew thicker?
If you prefer a thicker stew, you can:
- Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 30 minutes.
- Remove about ½ cup of the cooked potatoes, mash them, and stir them back into the stew for a natural thickener.
Can I freeze this stew?
Yes! Let the stew cool completely, then transfer it to an airtight container or freezer bags. Freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat on the stove over low heat.
Can I use a different cut of beef?
Absolutely! While chuck roast is best for tenderness, you can also use stew meat, brisket, or short ribs.
Just ensure you allow enough cooking time for the beef to become tender.
What can I serve with this stew?
This stew pairs well with crusty bread, buttered biscuits, or a side of rice.
A fresh green salad or roasted vegetables also make great accompaniments.
How do I ensure the beef is tender?
For the most tender beef, use chuck roast and brown it well before simmering.
Cooking the stew low and slow in the oven (or slow cooker) allows the beef to break down and become fork-tender.
Can I make this on the stovetop instead of the oven?
Yes! After browning the beef and sautéing the vegetables, bring everything to a simmer on the stove.
Cover and cook over low heat for about 2.5 to 3 hours, stirring occasionally.
Add the green beans and peas in the last 30 minutes.
What if I don’t have a Dutch oven?
If you don’t have a Dutch oven, you can use a heavy-bottomed stockpot or a slow cooker.
If using a slow cooker, follow the same instructions but cook on low for 7-8 hours or high for 4-5 hours.
Can I use fresh tomatoes instead of tomato paste?
Yes! If using fresh tomatoes, chop about 1.5 cups of fresh tomatoes and cook them down before adding the broth.
However, tomato paste gives a richer flavor, so you may need to cook the fresh tomatoes longer for depth.
Can I add other vegetables?
Absolutely! You can customize this stew by adding vegetables like mushrooms, bell peppers, parsnips, or zucchini.
Just add them at the appropriate time—softer vegetables should go in during the last 30 minutes of cooking.