Slow-Cooked Beef and Corn Stew with Smoked Paprika
Tender beef chunks simmered in a savory broth with sweet corn and a subtle smoky paprika depth for a comforting meal. This american-inspired slow cooker ready in about 385 minutes pairs chuck roast, olive oil, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 chuck roast
- 2 tbsp olive oil
- 1 cup, chopped red onion
- 2 cups, sliced carrots
- 2 cups, sliced celery
- 3 cloves, minced garlic
- 1 tsp smoked paprika
- 4 cups beef broth
- 2 cups corn kernels
- 1 cup, diced potatoes
- 1/2 cup, diced green bell pepper
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a Dutch oven over medium-high; season beef cubes with salt and black pepper, then brown in batches for 3-4 minutes per side until golden.
- Step 2: Add chopped red onion, sliced carrots, and celery to the pot; cook for 5 minutes until softened, then stir in minced garlic and 1 tsp smoked paprika for 1 minute until fragrant.
- Step 3: Return beef to pot, add 4 cups beef broth, 1 tbsp tomato paste, 1 tsp dried thyme, 1 bay leaf, 1/2 cup diced potatoes, 1/2 tsp salt, and 1/4 tsp black pepper; bring to a simmer, cover, and transfer to slow cooker on low for 6-7 hours.
- Step 4: In the final hour, stir in 2 cups corn kernels and 1/2 cup diced green bell pepper; cook until vegetables are tender.
Frequently asked questions
How long does Slow-Cooked Beef and Corn Stew with Smoked Paprika take to make?
Total time is about 385 minutes (25 min prep + 360 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 Slow-Cooked Beef and Corn Stew with Smoked Paprika?
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 chuck roast from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Corn Stew with Smoked Paprika?
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 Slow-Cooked Beef and Corn Stew with Smoked Paprika 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 Slow-Cooked Beef and Corn Stew with Smoked Paprika?
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
- ★★★★★
Loved how easy it was to throw everything in the slow cooker. The smoky flavor is just right for a cozy dinner.
- ★★★★★
This stew was a hit with my kids! The smoked paprika added such a lovely depth without being overpowering.
- ★★★★★
My husband and I devoured this in one sitting. The smoked paprika is genius—makes it feel special.
