Hearty Vegetable Beef Stew
When the temperatures drop and comfort food calls, there’s nothing more satisfying than a bowl of Hearty Vegetable Beef Stew. This classic recipe brings together tender chunks of beef, colorful vegetables, and a rich, savory broth that tastes like it’s been simmering all day, even if you only spent an hour in the kitchen.
It’s cozy, nourishing, and packed with flavor thanks to layers of Cajun spices, red wine, and aromatic herbs. The mix of fire-roasted tomatoes, potatoes, and hearty vegetables makes this stew both rustic and filling, the kind of meal that warms you from the inside out.
This is comfort food at its finest: bold, hearty, and made to share.
Key Takeaways
- Tender beef chuck creates a melt-in-your-mouth texture after a long simmer.
- Aromatic vegetables and fire-roasted tomatoes build deep, layered flavor.
- Red wine and herbs give the broth a rich, restaurant-style depth.
- Cajun, Badia, and garlic & herb seasonings elevate the flavor with a little kick.
- Perfect for meal prep or leftovers — the flavor only gets better overnight.
How To Make Hearty Vegetable Beef Stew
1
Brown the Beef.
In a large Dutch oven, heat olive oil over medium-high heat. Season cubed beef with half of the Cajun, Badia, and garlic & herb seasonings. Sear until browned on all sides, then remove and set aside.
2
Sauté the Aromatics.
In the same pot, add onions, celery, carrots, and minced garlic. Sauté for 3–4 minutes until fragrant. Stir in tomato paste and cook another minute to develop that deep, roasted flavor.
3
Deglaze the Pot.
Sprinkle in arrowroot starch (or flour), then pour in red wine. Scrape up the flavorful bits from the bottom and let it reduce for about 10 minutes.
4
Build the Stew Base.
Add fire-roasted tomatoes, beef broth, bouillon water, potatoes, and the browned beef. Stir to combine.
5
Add the Veggies and Seasoning.
Toss in the frozen corn, green beans, and peas. Add remaining seasonings, thyme, and bay leaves.
6
Simmer to Perfection.
Bring to a low boil, then reduce heat to medium-low. Cover and simmer for 45 minutes to 1½ hours, until the beef is tender and the potatoes are soft.
7
Final Taste.
Remove thyme and bay leaves. Taste and adjust with salt and pepper. Serve hot with cornbread, biscuits, or crusty bread.
Hearty Vegetable Beef Stew
Ingredients
- 3 –4 lbs chuck roast cut into small cubes
- 1 –2 tbsp olive oil
- ½ onion diced
- 3 ribs celery diced
- 4 carrots diced
- 2 tbsp minced garlic
- 2 tbsp tomato paste
- 1 can fire-roasted tomatoes
- 2 russet potatoes peeled and diced small
- 1 bag frozen corn
- 1 bag frozen green beans
- 1 bag frozen peas
- ½ cup red wine
- 1 tbsp arrowroot starch or flour
- 2 cups water + 2 tbsp beef bouillon
- 32 oz beef broth
- 3 tbsp Cajun seasoning
- 3 tbsp Badia Complete seasoning
- 3 tbsp garlic and herb seasoning
- Salt and pepper to taste
- Fresh thyme sprigs + 2 bay leaves
Instructions
Brown the Beef:
- In a large Dutch oven, heat olive oil over medium-high heat. Season cubed beef with half of the Cajun, Badia, and garlic & herb seasonings. Brown the beef on all sides until a nice crust forms. Remove and set aside.
Sauté the Aromatics:
- In the same pot, add the onions, celery, carrots, and minced garlic. Sauté for 3–4 minutes until softened. Stir in the tomato paste and cook another minute.
Deglaze the Pot:
- Sprinkle in the arrowroot starch, then pour in the red wine. Scrape up all the flavorful bits from the bottom and let the wine cook down for about 10 minutes.
Build the Stew Base:
- Add in the fire-roasted tomatoes, beef broth, bouillon water, potatoes, and browned beef. Stir to combine.
Add Vegetables & Seasoning:
- Toss in the frozen corn, green beans, and peas. Add the remaining seasoning, fresh thyme, and bay leaves.
Simmer to Perfection:
- Bring to a low boil, then reduce to medium-low heat. Cover and let simmer for 45 minutes to 1½ hours, until the beef is tender and the potatoes are soft.
Final Taste:
- Remove thyme and bay leaves. Adjust salt and pepper if needed. Serve hot with cornbread or crusty bread.
