Slow Cooker California Beef and Vegetable Stew
A comforting slow cooker beef stew featuring tender chunks of beef and fresh vegetables inspired by California’s diverse produce. This american-inspired slow cooker ready in about 440 minutes pairs sliced into 1/2-inch rounds carrots, chopped celery stalks, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 2 lbs, cut into 1.5-inch cubes beef chuck roast
- 2 cups, sliced into 1/2-inch rounds carrots
- 2, chopped celery stalks
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 4 cups beef broth
- 1 cup, canned or fresh diced tomatoes
- 2 cups, diced into 1-inch cubes red potatoes
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 1/2 tsp salt
- 1 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 large skillet over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for about 5-7 minutes, then transfer to slow cooker.
- Step 2: In the same skillet, sauté 1 large diced yellow onion, 4 minced garlic cloves, 2 chopped celery stalks, and 2 cups sliced carrots for 3-4 minutes until fragrant and slightly softened.
- Step 3: Transfer the sautéed vegetables to the slow cooker. Add 4 cups beef broth, 1 cup diced tomatoes, 2 cups diced red potatoes, 1 tsp dried rosemary, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours until beef is tender and vegetables are cooked through.
- Step 5: Taste and adjust seasoning before serving warm.
Frequently asked questions
How long does Slow Cooker California Beef and Vegetable Stew take to make?
Total time is about 440 minutes (20 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 Slow Cooker California 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 chopped celery stalks from drying out.
Can I substitute ingredients in Slow Cooker California 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 Slow Cooker California Beef and Vegetable Stew 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 Cooker California 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.
