Slow-Cooker Beef and Vegetable Stew

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

A hearty and comforting stew made with tender beef, root vegetables, and herbs, slow-cooked to perfection for an easy weeknight meal. This american-inspired whole30 ready in about 380 minutes pairs cut into 1-inch cubes beef stew meat, (divided) olive oil, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, cut into 1-inch cubes beef stew meat
• 2 tbsp (divided) olive oil
• 1, diced onion
• 2, sliced carrots
• 2 stalks, sliced celery
• 2 cloves, minced garlic
• 1 cup, low-sodium beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup, diced potatoes
• 1 cup, diced butternut squash

Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Brown beef cubes on all sides, about 5 minutes, then transfer to slow cooker.
2. Step 2: In the same skillet, add remaining 1 tbsp olive oil, onion, carrots, celery, and 2 minced garlic cloves. Sauté for 5 minutes until vegetables are softened.
3. Step 3: Add sautéed vegetables, 1 cup beef broth, 1 tbsp tomato paste, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper to the slow cooker.
4. Step 4: Stir in 1 cup diced potatoes and 1 cup diced butternut squash, then cook on low for 6-7 hours until beef is tender and vegetables are cooked through.
5. Step 5: Discard bay leaf before serving.