Slow Cooker Indiana Beef and Vegetable Stew
A comforting slow-cooked beef stew with hearty vegetables and a rich broth, reflecting the wholesome Midwest regional cooking. This american-inspired beef ready in about 500 minutes pairs medium, chopped yellow onions, chopped celery stalks, medium, quartered red potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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.
Ingredients
- 2 lbs, cut into 1.5-inch cubes beef chuck roast
- 3 medium, peeled and sliced into 1/2-inch rounds carrots
- 2 medium, chopped yellow onions
- 2, chopped celery stalks
- 4 medium, quartered red potatoes
- 4 cups beef broth
- 2 tbsp tomato paste
- 4, minced garlic cloves
- 1 tsp dried thyme
- 2 bay leaves
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck roast cubes and brown on all sides for about 5-7 minutes, then transfer to the slow cooker.
- Step 2: In the same skillet, add 2 chopped yellow onions, 4 minced garlic cloves, 3 sliced carrots, and 2 chopped celery stalks. Sauté for 4-5 minutes until softened and fragrant, then transfer to the slow cooker.
- Step 3: Add 4 cups beef broth, 2 tbsp tomato paste, 4 quartered red potatoes, 1 tsp dried thyme, 2 bay leaves, 1.5 tsp salt, and 1 tsp black pepper to the slow cooker. Stir gently to combine.
- Step 4: Cover and cook on low for 8 hours, or on high for 4-5 hours, until the beef is tender and vegetables are cooked through.
- Step 5: Remove bay leaves before serving. Adjust seasoning with salt and pepper if needed.
Frequently asked questions
How long does Slow Cooker Indiana Beef and Vegetable Stew 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 Cooker Indiana 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 medium, chopped yellow onions from drying out.
Can I substitute ingredients in Slow Cooker Indiana 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 Indiana 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 Indiana Beef and Vegetable Stew?
American beef 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.
