Cumin-Spiced Beef and Vegetable Stew
A deeply aromatic stew with tender beef and seasonal vegetables simmered in a rich cumin-spiced broth, perfect for cozy evenings. This american-inspired slow cooker ready in about 440 minutes pairs cut into 1-inch cubes stew beef, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cut into 1-inch cubes stew beef
- 2 tbsp olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 1 tbsp ground cumin
- 2, peeled and sliced carrots
- 2, peeled and diced potatoes
- 1 cup, low-sodium beef broth
- 1/2 cup diced tomatoes
- 1 tsp dried thyme
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Season 1.5 lbs stew beef cubes with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat, then brown the beef in batches (3-4 minutes per batch) until golden, transferring to a 6-quart slow cooker.
- Step 2: Add 1 large diced onion and 3 minced garlic cloves to the skillet, cooking for 3 minutes until softened, then stir in 1 tbsp ground cumin and cook for 1 minute until fragrant.
- Step 3: Pour the onion-garlic mixture into the slow cooker. Add 2 sliced carrots, 2 diced potatoes, 1 cup beef broth, 1/2 cup diced tomatoes, and 1 tsp dried thyme; stir to combine.
- Step 4: Cover and cook on low for 7-8 hours until beef is fork-tender and vegetables are cooked through.
- Step 5: In a small bowl, mix 2 tbsp cornstarch with 2 tbsp water to make a slurry. Stir the slurry into the stew and cook on high for 15-20 minutes until sauce thickens and coats the back of a spoon.
Frequently asked questions
How long does Cumin-Spiced Beef and Vegetable Stew take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Spiced Beef and Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Cumin-Spiced Beef and Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Spiced Beef and Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cumin-Spiced Beef and Vegetable Stew?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This is now my go-to slow cooker recipe. The beef was so tender and the vegetables held up well.
- ★★★★★
My kids ate it without complaining! The cumin spice was perfect.
- ★★★★☆
Great flavor, but the beef could have been more tender.
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