Vegetable Beef Stew

This Vegetable Beef Stew is a comforting and hearty dish packed with tender chunks of beef, wholesome vegetables, and a rich, flavorful broth.

Slow-cooked to perfection, this stew is perfect for chilly days when you need a warm and satisfying meal.

The combination of beef, potatoes, carrots, and green beans, simmered with aromatic herbs and seasonings, makes this a timeless classic that the whole family will love.

Why You’ll Love This Recipe:

People will love this Vegetable Beef Stew because it’s packed with rich, deep flavors and tender, slow-cooked beef that melts in your mouth.

The combination of hearty vegetables, a savory broth, and warm spices creates a comforting and satisfying meal perfect for any time of year.

Plus, it’s a one-pot dish that’s easy to prepare, making it great for busy weeknights or cozy weekend dinners.

Key Ingredients:

Chuck Roast – A well-marbled cut that becomes tender and flavorful when slow-cooked.

Vegetables – Carrots, potatoes, corn, green beans, and peas add heartiness and natural sweetness.

Beef Broth – Provides a deep, savory base for the stew.

Tomato Paste – Enhances the richness of the broth with a slight tang.

Worcestershire Sauce – Adds depth and umami to the dish.

Herbs & Seasonings – Bay leaf, thyme, salt, and black pepper bring balance and warmth to the flavors.

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.

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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!

Notes:

Browning the Beef – Searing the chuck roast before simmering adds depth of flavor and locks in juices.

Slow Cooking for Tender Meat – Cooking the stew low and slow (about 2.5–3 hours) ensures the beef becomes melt-in-your-mouth tender.

Thickening the Stew – The flour-dredged beef naturally thickens the broth, but for a thicker consistency, you can mash some potatoes or mix in a cornstarch slurry.

Adding Vegetables in Stages – Potatoes and carrots go in earlier to soften properly, while green beans and peas should be added near the end to maintain their color and texture.

Leftovers Taste Even Better – Like most stews, this one develops deeper flavors after sitting in the fridge overnight, making it perfect for meal prep.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

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.