Last Updated on August 11, 2025 by Casia Valdés
There’s something timeless and deeply comforting about a big pot of simmering stew. Growing up, this Vegetable Beef Stew was a staple in our kitchen—full of tender beef, vibrant vegetables, and bold, layered flavors inspired by Mexican home cooking. It’s a dish that nourishes the body and soul, ideal for cool evenings, family gatherings, or anytime you need a hearty meal made with love.
Whether you’re looking for a cozy winter dinner or a robust summer dish to feed a crowd, this beef stew delivers all the warmth, texture, and heartiness you crave.
Table of Contents
Why You’ll Love This Vegetable Beef Stew
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Tender chunks of beef slow-braised to perfection
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A colorful medley of fresh vegetables
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Rich, savory broth with tomato and spice
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Perfect as a one-pot meal
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A versatile recipe for both cold and warm weather
Ingredients
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3 pounds chuck roast, cut into 2-inch pieces
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1 tsp kosher salt
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½ tsp coarse black pepper
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2 tbsp all-purpose flour
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2 tbsp unsalted butter
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2 tbsp canola oil
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½ yellow onion, diced
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4 garlic cloves, finely chopped
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2 carrots, sliced into chunks
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2 Yukon gold potatoes, cubed
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1 cup corn kernels
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4 cups beef broth
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¼ cup tomato paste
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1 bay leaf
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1 tsp dried thyme
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1 tbsp Worcestershire sauce
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1 cup green beans (fresh or frozen)
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1 cup frozen peas
Instructions
1. Prep and Season the Beef
Preheat your oven to 325°F (163°C).
Season the beef chunks with kosher salt and black pepper. Lightly coat with flour to help them brown and thicken the stew later.
2. Sear the Meat
In a Dutch oven or heavy-bottomed pot, heat butter and canola oil over medium heat.
Add beef in batches and sear each side for 3–4 minutes until well browned. Transfer to a plate and set aside.
3. Sauté the Vegetables
In the same pot, add diced onions, garlic, and carrots. Sauté for 2–3 minutes, allowing them to caramelize slightly.
Add potatoes and corn, then stir in the beef broth, tomato paste, bay leaf, dried thyme, and Worcestershire sauce. Mix well to combine.
4. Braise in the Oven
Return the browned beef to the pot. Cover with a tight-fitting lid and transfer the Dutch oven to the preheated oven.
Let it cook for 2 hours and 30 minutes, allowing the flavors to meld and the meat to become tender.
5. Finish with Green Veggies
With 30 minutes left in cooking, remove the pot and stir in green beans and peas.
Return to the oven to finish cooking. This keeps the green vegetables vibrant and slightly crisp.
Serving Suggestions
Ladle the hot stew into bowls and serve with:
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Warm tortillas or crusty bread
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A side of Mexican rice
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Topped with fresh cilantro and a squeeze of lime
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Or a dollop of crema or sour cream for richness
It’s an easy way to turn a comforting stew into a full and satisfying meal.
Recipe Tips
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Cut beef uniformly to ensure even cooking.
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Don’t skip the searing—it adds deep flavor and texture.
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Use seasonal vegetables to customize the stew throughout the year.
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Let the stew rest 10 minutes after cooking for the flavors to settle.
Storage & Freezing
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Store leftovers in the fridge for up to 4 days in an airtight container.
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Freeze cooled stew in zip-top bags or containers for up to 3 months.
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Reheat on the stovetop or microwave until hot throughout—add a splash of broth if needed.
Variations
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Add heat with diced jalapeños or chipotle in adobo.
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Try a smoky twist with roasted poblanos or fire-roasted tomatoes.
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Swap in sweet potatoes or squash for a fall version.
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Want a richer flavor? Stir in a spoon of mole sauce or add a splash of dark beer.
FAQs
Can I use another cut of beef?
Yes! While chuck roast is ideal, you can use brisket or stew meat. Just ensure it has good marbling.
Can I make this on the stovetop or in a slow cooker?
Absolutely. Simmer on low for 3 hours on the stove, or cook in a slow cooker on LOW for 8 hours.
Is this stew spicy?
No—it’s savory with deep flavor. But you can add heat if you prefer by including chili powder or fresh chile.
How do I thicken the broth?
Flouring the beef helps naturally thicken the stew. For more body, mash a few of the potatoes or add a cornstarch slurry at the end.
Final Thoughts
This Vegetable Beef Stew is the definition of comfort food—full of robust flavor, nourishing vegetables, and tender beef in every spoonful. Whether you’re preparing a cozy dinner for the family or meal-prepping for the week ahead, this dish is endlessly satisfying. Infused with the soul of Mexican flavors and simple ingredients, it’s the kind of recipe that never goes out of style.
Pair it with a warm tortilla, sit down with loved ones, and enjoy a meal made with heart.
Vegetable Beef Stew
Ingredients
Method
- Preheat your oven to 325°F (163°C).
- Season the beef chunks with kosher salt and black pepper. Lightly coat with flour to help them brown and thicken the stew later.
- In a Dutch oven or heavy-bottomed pot, heat butter and canola oil over medium heat.
- Add beef in batches and sear each side for 3–4 minutes until well browned. Transfer to a plate and set aside.
- In the same pot, add diced onions, garlic, and carrots. Sauté for 2–3 minutes, allowing them to caramelize slightly.
- Add potatoes and corn, then stir in the beef broth, tomato paste, bay leaf, dried thyme, and Worcestershire sauce. Mix well to combine.
- Return the browned beef to the pot. Cover with a tight-fitting lid and transfer the Dutch oven to the preheated oven.
- Let it cook for 2 hours and 30 minutes, allowing the flavors to meld and the meat to become tender.
- With 30 minutes left in cooking, remove the pot and stir in green beans and peas.
- Return to the oven to finish cooking. This keeps the green vegetables vibrant and slightly crisp.
