Hearty Vegetable Beef Stew

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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.

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