Description
This summer slow cooker beef stew is a light, healthy twist on a classic comfort food. Packed with lean beef, colorful vegetables, and summer herbs, it’s perfect for warm-weather dinners without heating up the kitchen.
Ingredients
1.5 lbs beef stew meat, cut into chunks
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 carrots, peeled and sliced
1 zucchini, chopped
1 small onion, diced
3 garlic cloves, minced
1 tbsp tomato paste
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp ground cumin
Salt and pepper to taste
2 cups low-sodium beef broth
1 tbsp olive oil
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
Fresh parsley, chopped (for garnish)
Instructions
1. Heat olive oil in a skillet over medium heat. Brown the beef on all sides, then transfer to the slow cooker.
2. Add all chopped vegetables, garlic, tomato paste, Worcestershire sauce, and balsamic vinegar.
3. Sprinkle in smoked paprika, thyme, cumin, salt, and pepper.
4. Pour in beef broth and stir to combine.
5. Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender and vegetables are soft.
6. Taste and adjust seasoning as needed.
7. Garnish with freshly chopped parsley before serving.
8. Serve hot with crusty bread, rice, or a fresh green salad.
Notes
This stew is naturally gluten-free and can be made dairy-free.
For a richer flavor, add a splash of red wine before cooking.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Perfect for meal prep and batch cooking.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Slow Cooker
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 325
- Sugar: 7g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 70mg