Slow Cooker Beef and Bean Stew

Jan 03 2023

Our hearty, protein-rich beef and bean stew is packed with flavor, and the slow cooker makes it an excellent one-pot meal for a busy day.

Ingredients

1 ½
pounds beef chuck (see notes)
2
tablespoons extra virgin olive oil
3
tablespoons all-purpose flour
l large onion (about 1 1/2 cups chopped)
3
ribs celery
3
carrots (about 1 cup sliced or diced)
1
green bell pepper
1
red bell pepper
1
teaspoon kosher salt (or to taste)
1
teaspoon Cajun seasoning or seasoning salt
¼
teaspoon black pepper
2
(15-ounce) cans pinto beans
1
(10.5-ounce) can condensed beef broth (undiluted, or homemade rich beef stock)
2
(14.5-ounce) cans diced tomatoes, not drained
1
cup whole kernel corn (canned and drained or frozen and thawed)

Step 1
Cut the beef into 1/2-inch pieces. Transfer the beef to a bag and add the flour. Shake to coat thoroughly.
Step 2
Heat the olive oil in a large skillet over medium-high heat. Add the beef pieces; cook until the beef is well browned, stirring frequently. The caramelized crust on the outside of the seared beef gives the stew color, texture, and deeper flavor.
Step 3
Meanwhile, peel and chop the onion into 1/4-inch dice. Slice the celery and carrots, and chop the bell peppers.
Step 4
Drain the beans in a colander and rinse them briefly with tap water.
Step 5
In a 4-quart or 6-quart slow cooker, combine the chopped onions, sliced celery, carrots, green and red bell pepper, seasonings, beans, beef broth or stock, tomatoes, and the browned beef.
Step 6
Cover the pot and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.
Step 7
Add corn kernels about 1 hour before serving time, if desired.