Hearty Vegetable Beef Stew: A Cozy, Comforting Classic 🍲
When the weather turns chilly, nothing beats the comfort of a steaming bowl of homemade beef stew. With tender chunks of beef, hearty vegetables, and a rich, savory broth, this dish is perfect for family dinners, meal prep, or just cozy nights at home. Slow-braised in the oven, every bite of this stew is packed with deep, comforting flavor.
Why You’ll Love This Recipe ❤️
- Fall-apart tender beef – chuck roast becomes melt-in-your-mouth delicious.
- One-pot magic – cooked in a Dutch oven, everything simmers together for maximum flavor.
- Hearty and filling – loaded with potatoes, carrots, green beans, peas, and corn.
- Make-ahead friendly – tastes even better the next day!
Ingredients 🛒
For the Stew:
- 3 pounds chuck roast, cut into 2-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 2 tablespoons all-purpose flour (for browning the beef)
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- ½ yellow onion, diced
- 4 cloves garlic, finely chopped
- 2 carrots, sliced into large chunks
- 2 Yukon gold potatoes, cubed
- 1 cup corn kernels (fresh or frozen)
- 4 cups beef broth (low-sodium preferred)
- ¼ cup tomato paste (adds richness and depth)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce (adds umami flavor)
- 1 cup green beans (fresh or frozen)
- 1 cup frozen peas
How to Make Vegetable Beef Stew 👩🍳
Step 1: Prepare the Oven & Beef
- Preheat oven to 325°F (163°C).
- Season beef chunks with salt and pepper, then coat lightly with flour. This helps lock in flavor and creates a delicious crust.
Step 2: Brown the Meat
- Heat butter and canola oil in a Dutch oven over medium heat.
- Sear the beef chunks in batches, cooking 3–4 minutes per side until deeply browned.
- Transfer the browned meat to a plate and set aside.
Step 3: Sauté the Vegetables
- In the same pot, add onions, garlic, and carrots. Cook 2–3 minutes, stirring occasionally, until softened and fragrant.
- Stir in potatoes and corn.
- Add beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, scraping up any browned bits for extra flavor.
Step 4: Simmer & Bake
- Return the beef (and any juices) to the pot.
- Cover and transfer to the preheated oven.
- Braise for 2 hours 30 minutes, until the beef is tender and flavorful.
Step 5: Add Final Ingredients
- Remove the pot from the oven.
- Stir in green beans and peas, then simmer on the stove for 10 minutes, until vegetables are tender.
Step 6: Serve & Enjoy
- Discard the bay leaf. Taste and adjust seasoning.
- Ladle into bowls and serve hot with crusty bread or cornbread for dipping.
Tips & Variations 🌟
- For extra richness: Add a splash of red wine with the broth.
- Thicker stew: Mix 1 tablespoon flour with 2 tablespoons water and stir in before the final simmer.
- Veggie swaps: Try parsnips, celery, or mushrooms for extra flavor.
- Slow cooker version: Cook on low for 7–8 hours or high for 4–5 hours.
Storage & Reheating 🥣
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Gently warm on the stovetop or in the microwave, adding a splash of broth if needed.
Final Thoughts 💭
This Hearty Vegetable Beef Stew is the ultimate cozy meal—rich, warming, and packed with flavor. Whether you serve it on a cold winter night or make a big batch for Sunday dinner, it’s guaranteed to become a family favorite.