Slow-Cooked Beef and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Hearty stew with grass-fed beef and seasonal vegetables, slow-cooked for tenderness to support sustained energy and reduce bloating. This american-inspired slow cooker ready in about 505 minutes pairs cubed beef chuck, avocado oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1.5 lbs, cubed beef chuck
• 2 tbsp avocado oil
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3, minced garlic clove
• 4 cups beef broth
• 2 cups, diced zucchini
• 1 cup canned tomatoes
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 1 tbsp avocado oil in a skillet over medium-high; sear beef cubes in batches until browned (3-4 minutes per batch), then transfer to slow cooker.
2. Step 2: Add remaining 1 tbsp avocado oil to skillet, sauté onion, carrots, celery, and garlic for 5 minutes until fragrant and softened.
3. Step 3: Add sautéed vegetables, beef broth, zucchini, tomatoes, thyme, salt, and pepper to slow cooker; stir to combine.
4. Step 4: Cover and cook on low for 7-8 hours until beef is fork-tender and vegetables are tender but intact.
5. Step 5: Stir in fresh parsley before serving; the stew should have a thick, rich consistency that clings to the spoon.