Go Back
+ servings
Beef stew in a bowl with bright vegetables.
Print Recipe Pin Recipe
4.67 from 15 votes

Slow Cooker Vegetable Beef Stew

Full of fresh, summery flavors, our Slow Cooker Vegetable Beef Stew is so delicious and easy to make! This brightly flavorful beef stew with vegetables is the perfect comfort food any time of year.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: beef stew with vegetables, summer stew, vegetable beef stew
Servings: 6
Calories: 144kcal



  • 1 lbs. stew beef
  • 2 cloves garlic or 2 teaspoons of garlic paste minced
  • 2 bay leaves
  • 1 shallot or 2 green onions sliced thinly
  • 2 Tbsp. tomato paste
  • 2 cups beef broth
  • 1 zucchini cubed to bite size
  • 1 summer squash cubed to bite size
  • 1 yellow bell pepper cubed to bite size
  • 1 red bell pepper cubed to bite size
  • salt and pepper to taste
  • Parmesan cheese and fresh basil (optional) for garnish


  • Whisk together beef broth, tomato paste, garlic, shallot, and salt and pepper to taste.
    Mixing broth ingredients for beef stew
  • Pour half of the broth mixture into the bottom of the slow cooker, then add your stew meat.
    Stew beef in crockpot
  • Pour the remaining half of the broth mixture over the meat and add the bay leaves.
    Stew beef in crockpot with bay leaf
  • Cook on low for 6-8 hours, stirring occasionally. Add diced vegetables in the last 30 minutes of cooking time. Remove the bay leaves before serving. Garnish, serve, and enjoy!
    Vegetable beef stew overhead shot in white bowl


Our vegetable beef stew is perfect for making ahead of time and freezing. Allow to cool, then store in an air-tight container for up to 3 months in the freezer.


Calories: 144kcal | Carbohydrates: 7g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 387mg | Potassium: 632mg | Fiber: 2g | Sugar: 3g | Vitamin A: 874IU | Vitamin C: 75mg | Calcium: 40mg | Iron: 2mg