Slow Cooker Beef Stew (Summer Style)
This Slow Cooker Beef Stew offers a fresh summer twist with vibrant vegetables and tender beef simmered to perfection for a hearty yet light meal.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 cups cherry tomatoes, halved
- 1 cup fresh green beans, trimmed and cut
- 1 large zucchini, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon cornstarch (optional for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, then transfer them to the slow cooker.
- In the same skillet, sauté onions and garlic until fragrant and translucent, about 3-4 minutes. Add to slow cooker.
- Add cherry tomatoes, green beans, zucchini, beef broth, white wine, tomato paste, thyme, basil, salt, and pepper to the slow cooker. Stir gently to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until beef is tender and vegetables are cooked through.
- If you prefer a thicker stew, mix cornstarch with 2 tablespoons cold water and stir into the stew 30 minutes before the end of cooking.
- Garnish with fresh parsley before serving.
Notes
For an extra burst of summer flavor, serve with crusty bread or over a bed of fluffy couscous.