Description
This Crockpot Summer Beef Stew is hearty, flavorful, and packed with fresh summer veggies. Tender beef simmers in a savory broth for a perfect, easy dinner.
Ingredients
2 lbs beef stew meat, cut into 1½-inch pieces
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
2 cups beef broth
1 tbsp balsamic vinegar
1 tsp dried thyme
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
2 medium carrots, sliced
2 small zucchinis, chopped
1 cup cherry tomatoes, halved
1 cup fresh or frozen corn kernels
2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Heat olive oil in a skillet over medium-high heat. Sear beef on all sides until browned, then transfer to the crockpot.
Add onion, garlic, beef broth, balsamic vinegar, thyme, oregano, salt, and pepper to the crockpot. Stir gently.
Stir in the carrots, cover, and cook on low for 6–7 hours or high for 3–4 hours.
About 1 hour before serving, stir in zucchini, cherry tomatoes, and corn. Continue cooking until vegetables are tender.
Ladle into bowls, garnish with parsley, and serve with crusty bread or salad.
Notes
Browning the beef first adds a richer flavor.
Fresh summer vegetables give the stew vibrant color and taste.
Great for meal prep—flavors deepen the next day.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg