Winter Spice Slow Cooker Beef Stew

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A hearty slow-cooked beef stew infused with warming winter spices, tender vegetables, and a rich broth that comforts on cold days. This beef recipe, ready in about 440 minutes, pairs beef chuck, cut into 1-inch cubes, carrots, peeled and sliced, celery stalks, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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 beef chuck, cut into 1-inch cubes
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 large onion, diced
• 4 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 2 bay leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck cubes seasoned with 1 tsp salt and 1/2 tsp black pepper, browning them on all sides for about 5 minutes, then transfer to the slow cooker.
2. Step 2: In the same skillet, add 1 large diced onion, 4 minced garlic cloves, 3 sliced carrots, and 2 sliced celery stalks. Sauté over medium heat for 5 minutes until fragrant and slightly softened, then transfer to the slow cooker.
3. Step 3: Add 4 cups beef broth, 2 tbsp tomato paste, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, and 2 bay leaves to the slow cooker. Stir everything to combine.
4. Step 4: Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and vegetables are cooked through. Remove bay leaves and garnish with 2 tbsp chopped fresh parsley before serving.