Slow-Cooked Smoked Beef and Bean Stew with Corn
A hearty, deeply flavored stew simmered to tender perfection with smoky paprika and fresh garden vegetables. This american-inspired slow cooker ready in about 500 minutes pairs beef chuck, (15 oz) diced tomatoes, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 beef chuck
- 1 can (15 oz) diced tomatoes
- 2 cups beef broth
- 1 cup navy beans
- 1 medium onion
- 2 carrots
- 2 stalks celery
- 1 cup corn
- 2 tbsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Step 1: Place 1.5 lbs beef chuck cubes, 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks in a slow cooker. Add 2 tbsp smoked paprika, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp pepper, stirring to coat evenly.
- Step 2: Stir in 1 can (15 oz) diced tomatoes and 2 cups beef broth until fully incorporated.
- Step 3: Add 1 cup rinsed navy beans and 1 cup frozen corn, stirring gently to distribute.
- Step 4: Cover and cook on low for 8 hours, or until beef is fork-tender and beans are fully cooked, checking once to ensure liquid level remains sufficient.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Smoked Beef and Bean Stew with Corn take to make?
Total time is about 500 minutes (20 min prep + 480 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 Smoked Beef and Bean Stew with Corn?
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 beef chuck from drying out.
Can I substitute ingredients in Slow-Cooked Smoked Beef and Bean Stew with Corn?
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 Smoked Beef and Bean Stew with Corn 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 Smoked Beef and Bean Stew with Corn?
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
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
