Vegetable Beef Stew is the ultimate comforting dish for any day you want something hearty, warm, and packed with flavor. Using tender chunks of chuck roast combined with vibrant vegetables like carrots, potatoes, corn, green beans, and peas, this one-pot recipe brings together savory richness and wholesome goodness. Whether you’re cooking for family, prepping for leftovers, or just craving a bowl of warmth, this stew delivers on depth of flavour and satisfaction.
Why You’ll Love This Vegetable Beef Stew
You’ll love this Vegetable Beef Stew because it strikes the perfect balance between rich, slow-braised beef and fresh vegetables. The method of browning the meat first locks in flavour and texture (a technique experts recommend for stews). The vegetables add colour, nutrition, and texture, while the beef broth and tomato paste create a deeply savory base. Plus, it’s a one-pot comfort meal that’s ideal for colder evenings or cozy weekends.
Ingredients
- 3 pounds chuck roast, cut into 2″ chunks
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 2 tablespoons flour
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- ½ yellow onion, chopped
- 4 cloves garlic, minced
- 2 carrots, cut into 2 inch chunks
- 2 Yukon potatoes, chopped
- 1 cup corn
- 4 cups beef broth
- ¼ cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
- 1 cup green beans, fresh or frozen
- 1 cup frozen green peas
Step-by-Step: How to Make Vegetable Beef Stew
- Preheat your oven to 325°F (about 163°C). Season the beef chunks with the salt and pepper, then dredge them in flour until evenly coated.
- In a large Dutch oven over medium heat, melt the butter with the canola oil. In batches, brown the beef chunks on all sides—about 3–4 minutes per batch—until they are nicely caramelised and golden.
- Remove the final batch of browned beef and set aside. To the pot, add the chopped onion, minced garlic and the carrots. Sauté for 2–3 minutes until the onions begin to caramelise and the garlic is fragrant.
- Add the potatoes and corn to the pot, then pour in the beef broth and stir in the tomato paste, bay leaf, thyme and Worcestershire sauce. Stir everything together to combine.
- Return the browned beef to the pot. Cover the Dutch oven and transfer it to the preheated oven. Let it cook for about 2½ hours.
- After that time, add in the green beans and the frozen peas. Cover again and cook for another 30 minutes.
- Remove the bay leaf, give the stew a final stir, then serve hot.
Helpful Tips
- Browning the meat well is key: It builds layers of flavour from the browned bits in the pot and helps lock in juices.
- When adding vegetables, aim for similar size chunks so they cook evenly.
- If your stew ends up a bit thin, you can thicken it by stirring a slurry of flour (or cornstarch) and a little beef broth into the pot during the last 10 minutes.
- For best flavour, let the stew rest for 10 15 minutes after cooking to allow flavours to meld.
- Make sure your Dutch oven lid fits snugly so moisture doesn’t escape and the beef becomes as tender as possible.
Substitutions and Variations
- Meat: If chuck roast isn’t available, you could use another braising cut of beef, such as brisket or short rib—just make sure the pieces are roughly 2″ chunks for even cooking.
- Vegetables: Swap Yukon potatoes for sweet potatoes or turnips; switch corn for diced zucchini; use fresh green beans instead of frozen if available.
- Flavour variation: Add a splash of red wine before adding the broth and tomato paste for extra depth.
- Plant-friendly twist: Use beef-style mushroom bouillon and replace beef with large portobello or seitan pieces for a vegetarian version.
- Instant Pot or Slow Cooker: You can adapt this recipe by browning the beef on sauté mode in an Instant Pot then pressurecooking 35–40 minutes, or using a slow cooker on low for 7–8 hours.
Storage Instructions
- Refrigerator: Let the stew cool to room temperature, then store in an airtight container in the fridge for up to 3–4 days.
- Freezer: You can freeze leftovers in freezer-safe containers or bags for up to 2–3 months. When reheating, thaw overnight in the fridge and gently warm on the stovetop over medium heat. Note: potatoes may soften when frozen and reheated, so for best texture, you might add fresh potatoes when reheating.
- Reheating: Reheat gently, stirring occasionally to prevent scorching. If the stew has thickened too much, add a splash of beef broth or water to loosen it.
Nutritional Information
(Approximate per serving)
- Calories: ~460 kcal
- Carbohydrates: ~19 g
- Protein: ~38 g
- Fat: ~27 g
- Saturated Fat: ~11 g
- Cholesterol: ~125 mg
- Sodium: ~978 mg
- Potassium: ~1,085 mg
- Fiber: ~4 g
- Sugar: ~5 g
- Vitamin A: ~3,078 IU
- Vitamin C: ~19 mg
- Calcium: ~73 mg
- Iron: ~6 mg
Serving Suggestions
- Serve your stew in deep bowls alongside a crusty artisan bread or dinner rolls—perfect for soaking up the rich broth.
- A simple side salad with light vinaigrette can add freshness and balance.
- For extra comfort, serve over mashed potatoes or creamy polenta, allowing the stew mixture to become the topping.
- Garnish with a sprinkle of fresh parsley or chopped chives for colour and a mild oniony pop.
Frequently Asked Questions About Vegetable Beef Stew
Can I use frozen vegetables instead of fresh for this stew?
Yes—using frozen vegetables like peas and green beans (as this recipe does) works well. They’re added later in the cooking process to avoid becoming mushy. You can also use frozen corn without issue. Be mindful that frozen veggies may release extra water as they thaw, which can slightly affect the stew’s final consistency.
My beef is tough after cooking—what might have gone wrong?
Tough beef usually means it hasn’t been cooked long enough at the proper low temperature or the cut was too lean. Braising beef — such as chuck roast — slowly in liquid at a low oven temperature (325 °F / ~163 °C in this recipe) for about 2½ hours helps break down connective tissue and yields tender meat. Also, ensure the pieces are browned well, the pot is covered, and sufficient liquid is present for proper braising.
Can I make this stew ahead of time?
Absolutely! In fact, many stews benefit from being made ahead—the flavours deepen overnight. After cooking, let it cool, refrigerate overnight, and gently reheat before serving. If freezing, follow the storage instructions. Just note that some vegetables (like potatoes) may soften over time or freeze/thaw, so their texture may change slightly.
How can I adjust the thickness of the stew?
If your stew is too thin, you can thicken it by whisking a small amount of flour or cornstarch into cold beef broth to make a slurry, then stirring it into the stew and simmering a few minutes until it thickens. If it’s too thick, add a little warm beef broth or water to reach your desired consistency.
Final Thoughts
Thank you for choosing this Vegetable Beef Stew recipe—your dinner table is about to become a comfort zone. I hope you savour each rich, tender bite of the beef, the warm embrace of the vegetables, and the soulful broth that ties it all together. It’s a dish I enjoy making, especially on evenings when I want good food without fuss. Here’s to simple, satisfying cooking. May you relish the ease and flavour of this dish and feel wonderful knowing you’re part of our food-loving community. Happy cooking and enjoy!
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Vegetable Beef Stew
- Total Time: 3 hours 25 minutes
- Yield: 8 servings 1x
Description
Vegetable Beef Stew is a hearty, comforting one-pot meal made with tender chuck roast, chunky vegetables, and rich savory broth. It’s perfect for cozy dinners, family meals, or meal prep!
Ingredients
3 pounds chuck roast, cut into 2″ chunks
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
2 tablespoons flour
2 tablespoons unsalted butter
2 tablespoons canola oil
½ yellow onion, chopped
4 cloves garlic, minced
2 carrots, cut into 2 inch chunks
2 Yukon potatoes, chopped
1 cup corn
4 cups beef broth
¼ cup tomato paste
1 bay leaf
1 teaspoon thyme
1 tablespoon Worcestershire sauce
1 cup green beans, fresh or frozen
1 cup frozen green peas
Instructions
- Preheat your oven to 325°F (about 163°C). Season the beef chunks with the salt and pepper, then dredge them in flour until evenly coated.
- In a large Dutch oven over medium heat, melt the butter with the canola oil. In batches, brown the beef chunks on all sides—about 3–4 minutes per batch—until they are nicely caramelised and golden.
- Remove the final batch of browned beef and set aside. To the pot, add the chopped onion, minced garlic and the carrots. Sauté for 2–3 minutes until the onions begin to caramelise and the garlic is fragrant.
- Add the potatoes and corn to the pot, then pour in the beef broth and stir in the tomato paste, bay leaf, thyme and Worcestershire sauce. Stir everything together to combine.
- Return the browned beef to the pot. Cover the Dutch oven and transfer it to the preheated oven. Let it cook for about 2½ hours.
- After that time, add in the green beans and the frozen peas. Cover again and cook for another 30 minutes.
- Remove the bay leaf, give the stew a final stir, then serve hot.
Notes
Brown the beef well to lock in flavor.
Cut vegetables evenly for consistent cooking.
Rest the stew 10–15 minutes before serving for the best flavor.
Add a flour or cornstarch slurry to thicken if needed.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Dinner
Nutrition
- Serving Size: 1½ cups
- Calories: 460 kcal
- Carbohydrates: 19 g
- Protein: 38 g