There’s something about a bowl of rich, steaming stew that makes everything feel right. Vegetable Beef Stew is that kind of dish tender chunks of beef, vibrant carrots, potatoes, and green beans all simmered together until every bite tastes like home. It’s the meal that makes your kitchen smell incredible and your family gather around the table without being asked.
I’ve been photographing comfort food for over eight years now, and this one always stops me mid-shoot. Last winter, I made it three times in one week just to nail the lighting but honestly, I kept coming back because the way those vegetables soften and soak up all that beefy broth is pure magic. The secret is browning the meat well before anything else goes in; that caramelization builds flavor you can’t fake. Every spoonful photographs like a hug, and tastes even better.
Thomas Baker
Best Vegetable Beef Stew Recipe for Cozy Family Dinners
This hearty Vegetable Beef Stew is perfect for warming up any family dinner. Packed with tender chuck roast and a medley of fresh vegetables, it offers rich flavors and comforting aromas that everyone will love. A classic American stew made easy and delicious.
Heat your oven to 325°F and season the beef chunks with salt and pepper, then toss them in flour until coated.
In a large Dutch oven, melt butter with canola oil over medium heat and sear the beef in portions until deeply browned, about 3-4 minutes each batch.
Remove the beef and sauté onions, garlic, and carrots in the same pot for 2-3 minutes until softened and slightly caramelized.
Add potatoes, corn, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce; stir everything to combine.
Return the browned beef to the pot, cover it, and place in the oven to cook for 2 and a half hours.
Thirty minutes before the cooking time ends, stir in green beans and peas, then continue cooking until vegetables are tender.
Before serving, discard the bay leaf and give the stew a final stir.
Notes
Click on cooking times in the instructions to start a kitchen timer while cooking. This stew tastes even better the next day and can be refrigerated for up to 3 days or frozen for longer storage.
Why You’ll Love This Vegetable Beef Stew
This isn’t just another stew recipe it’s the one that turns your kitchen into the coziest room in the house. The beef becomes so tender it practically falls apart on your fork, and every vegetable soaks up that deep, savory broth until each bite tastes like comfort.
Tender, melt-in-your-mouth beef: Browning the chuck roast first builds layers of flavor you can actually see and taste.
Loaded with vegetables: Carrots, potatoes, corn, green beans, and peas make this a complete, nourishing meal in one pot.
Slow-cooked perfection: The oven does the heavy lifting while you curl up with a book or catch up on life.
Family-approved comfort: Even picky eaters go back for seconds when the whole house smells this good.
Key Ingredients That Make It Work
You don’t need a specialty store for this one just solid, everyday ingredients that come together beautifully. Here’s what goes into the pot and why each one matters.
Ingredient
Why It Matters
Chuck roast
Marbled with fat, perfect for slow cooking until tender and rich
Yukon potatoes
Creamy texture that holds up beautifully without turning mushy
Beef broth
The savory base that ties everything together
Tomato paste
Adds depth and a hint of sweetness without being tomato-forward
Worcestershire sauce
That secret umami boost that makes people ask “what’s in this?”
Green beans & peas
Fresh pop of color and texture added at the end so they stay vibrant
Pro Tip: Don’t skip the flour dredge on the beef it helps create a beautiful sear and thickens the broth just enough as it cooks.
How the Magic Happens: The Process
The beauty of this stew is in the browning. When you take the time to sear each batch of beef until it’s deeply golden, you’re building flavor that no amount of simmering can replicate. It’s the difference between “good” and “can I have the recipe?”
After the beef is browned, the onions, garlic, and carrots get a quick sauté in all those delicious browned bits stuck to the bottom of the pot. Then everything goes in potatoes, corn, broth, tomato paste, and aromatics and into the oven it goes. The slow, gentle heat makes the beef impossibly tender while the vegetables soften and soak up all that beefy goodness.
The green beans and peas go in during the last 30 minutes so they stay bright and just tender. It’s a small step that makes a big visual difference when you ladle it into bowls.
Timing Breakdown: When Everything Happens
Step
Time
What’s Happening
Browning beef
12–15 minutes
Searing in batches until deeply golden on all sides
Sautéing aromatics
2–3 minutes
Onions, garlic, carrots getting caramelized
Oven time (first round)
2.5 hours
Beef and vegetables becoming tender and rich
Adding green beans & peas
Last 30 minutes
Keeping them bright and just-tender
Total time
About 3 hours
Mostly hands-off once it’s in the oven
Tips for the Best Bowl Every Time
I’ve photographed this stew more times than I can count, and I’ve learned a few things along the way that make it even better.
Don’t overcrowd the pot when browning: Work in batches so the beef actually sears instead of steams. It’s worth the extra few minutes.
Use a heavy Dutch oven: It distributes heat evenly and goes from stovetop to oven without missing a beat.
Let it rest a few minutes before serving: The flavors settle and the broth thickens just a touch as it cools slightly.
Taste and adjust: A pinch more salt or a splash more Worcestershire sauce at the end can make it sing.
Note: If your stew looks a little thin after cooking, let it simmer uncovered on the stovetop for 10 minutes. The flour from the beef and the natural starches from the potatoes will thicken it beautifully.
Simple Swaps and Tweaks
This recipe is forgiving and flexible perfect for using what you have or adjusting to what your family loves.
Instead of This
Try This
Chuck roast
Beef stew meat (pre-cut, saves time)
Yukon potatoes
Russets or red potatoes, cut into chunks
Fresh green beans
Frozen green beans (no need to thaw first)
Canola oil
Vegetable or olive oil
Beef broth
Low-sodium broth + adjust salt to taste
Pro Tip: If you want a deeper flavor, swap half the beef broth for red wine. It photographs gorgeously and tastes even richer.
How to Serve and Store
This stew is a full meal on its own, but a thick slice of crusty bread or buttery biscuits on the side never hurt anyone. I love ladling it into wide, shallow bowls so you can see all those colorful vegetables peeking through.
Leftovers are a gift. Store them in an airtight container in the fridge for up to 4 days, or freeze individual portions for up to 3 months. The flavors actually deepen overnight, so day-two stew might be even better than day one.
Reheating tip: Warm it gently on the stovetop over medium-low heat, adding a splash of broth or water if it’s thickened up too much. Microwaving works too, but stovetop keeps the texture just right.
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FAQs ( Vegetable Beef Stew )
What cut of beef works best for this recipe?
Chuck roast or beef stew meat are ideal choices because they become tender when slow-cooked. These cuts have enough fat and connective tissue to break down during cooking, creating rich flavor. Avoid lean cuts like sirloin as they’ll become tough and dry.
How long does this stew take to cook?
Total cooking time is about 2.5 to 3 hours including prep. The stew needs to simmer for at least 2 hours for the beef to become fork-tender. You’ll know it’s ready when the meat easily shreds with a fork and vegetables are soft throughout.
Can I make this dish in a slow cooker?
Yes, brown the beef first in a skillet for better flavor, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add delicate vegetables like peas in the final 30 minutes to prevent overcooking.
What vegetables should I add and when?
Add hearty root vegetables like carrots, potatoes, and onions early so they cook through. Green beans and celery can go in during the last hour. Save delicate vegetables like frozen peas or fresh herbs for the final 10-15 minutes.
How do I thicken the broth if it’s too thin?
Mix 2 tablespoons of flour or cornstarch with cold water to create a slurry, then stir it into the simmering stew. Cook for another 10-15 minutes until thickened. Alternatively, mash some of the cooked potatoes against the pot sides to naturally thicken the broth.
You’ll love how this Vegetable Beef Stew turns out tender beef that falls apart, vibrant vegetables, and a broth so rich it practically begs for a second bowl. It takes about three hours, but most of that is hands-off oven time while your kitchen fills with the kind of aroma that makes everyone wander in asking when dinner’s ready.
Want to switch things up? Try swapping half the broth for red wine for deeper flavor, or toss in parsnips alongside the carrots for a subtle sweetness. Leftovers reheat beautifully on the stovetop with a splash of broth honestly, day-two stew might be even better. A trick I picked up while shooting comfort food all these years: let it rest a few minutes before serving so the flavors really settle in.
I’d love to see how yours turns out tag me if you snap a photo, or tell me what vegetables you added. Did your family grow up with a stew like this on cold nights? Save this one for someone who needs a little cozy comfort, and don’t be surprised when they ask you to make it again next week.
