Mildly Spiced Beef and Vegetable Stew
Hearty stew with tender beef and colorful vegetables in a subtly spiced tomato broth, designed to please even the most selective eaters. This american-inspired slow cooker ready in about 445 minutes pairs cut into 1-inch cubes stew beef, medium, peeled and diced carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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
- 1.2 lbs, cut into 1-inch cubes stew beef
- 2 medium, peeled and diced carrots
- 2 stalks, diced celery
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 (14.5 oz) can diced tomatoes
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/4 tsp salt
- 1/2 cup frozen peas
- 1 tbsp (optional for thickening) cornstarch
Instructions
- Step 1: Place the 1.2 lbs stew beef, cut into 1-inch cubes, in the slow cooker; season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 2: Add 2 medium carrots, peeled and diced, 2 stalks celery, diced, 1 medium onion, diced, and 2 cloves garlic, minced; cook on LOW for 1 hour to sear meat.
- Step 3: Stir in 1 (14.5 oz) can diced tomatoes, 1 cup beef broth, 1 tbsp tomato paste, 1 tsp paprika, 1/2 tsp dried thyme, 1 bay leaf, and 1/4 tsp salt; cover and cook on LOW for 6-7 hours.
- Step 4: Remove bay leaf and stir in 1/2 cup frozen peas; if stew is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into stew, and cook uncovered on LOW for 15 minutes until sauce thickens and coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mildly Spiced Beef and Vegetable Stew take to make?
Total time is about 445 minutes (25 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 Mildly 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 stalks, diced celery from drying out.
Can I substitute ingredients in Mildly 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 Mildly Spiced Beef and Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mildly 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
- ★★★★★
Simple and delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
