Slow-Cooked Beef and Vegetable Stew
This healthy, fuss-free slow-cooked beef and vegetable stew is designed for easy batch cooking and meal prep. With a focus on anti-inflammatory ingredients and minimal sodium, it’s perfect for those looking to manage blood pressure. Packed with common pantry staples and lots of vegetables, this stew freezes well and can be served on its own or over brown rice for a hearty, nutritious meal.
Ingredients 19
2 lb lean beef stew meat, cut into 1-inch cubes
1 tbsp olive oil
2 onions, large, chopped
4 carrots, large, peeled, chopped
4 stalks celery, chopped
3 cups diced tomatoes, no salt added, canned or fresh
4 cloves garlic, minced
2 tsp dried thyme
2 tsp dried oregano
1 tsp smoked paprika
1⁄2 tsp ground black pepper
2 bay leaves
3 cups beef broth, low-sodium
2 cups green beans, chopped
2 cups zucchini, chopped
1 bell pepper, large, chopped
1 cup mushrooms, sliced
1⁄2 cup chopped parsley, optional
brown rice, cooked, for serving
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Method 7
Heat in a large skillet over medium-high heat. Brown cubes in batches for 2-3 minutes until seared. Transfer beef to a slow cooker.
Add , , , , , , , , , , and to the slow cooker.
Stir to combine.
Cover and cook on low for 6-7 hours, or until the is tender.
Add , , , and . Stir and continue cooking on low for 1-2 more hours, until vegetables are well cooked.
Remove and stir in , if using.
Taste and adjust seasoning if needed. Serve hot over cooked brown rice.
Helpful tips
To boost anti-inflammatory benefits, add extra herbs like rosemary or turmeric.
Cut vegetables into similar-sized pieces for even cooking.
For even healthier batch prep, add more leafy greens such as spinach in the last hour of cooking.
This stew freezes well—portion into containers for easy lunches or dinners.
