Crockpot Summer Beef Stew (Print-Friendly Version)
Tender beef with zucchini, corn, and cherry tomatoes in a light savory broth, perfect for warm weather comfort food.
# What You'll Need:
→ Meat
01 -
2 lbs beef stew meat, cut into 1½-inch pieces
→ Base Ingredients
02 -
1 tbsp olive oil
03 -
1 small onion, diced
04 -
3 cloves garlic, minced
05 -
2 cups beef broth
06 -
1 tbsp balsamic vinegar
07 -
1 tsp dried thyme
08 -
1 tsp dried oregano
09 -
½ tsp salt
10 -
½ tsp black pepper
→ Vegetables
11 -
2 medium carrots, sliced
12 -
2 small zucchinis, chopped
13 -
1 cup cherry tomatoes, halved
14 -
1 cup fresh or frozen corn kernels
15 -
2 tbsp chopped fresh parsley (for garnish)
# How to Make It:
01 -
Heat olive oil in a skillet over medium-high heat. Brown the beef on all sides for extra flavor. Transfer to the crockpot.
02 -
Add the onion, garlic, beef broth, balsamic vinegar, thyme, oregano, salt, and pepper to the crockpot. Stir gently.
03 -
Stir in the carrots, then cover and cook on low for 6–7 hours or high for 3–4 hours.
04 -
About 1 hour before serving, add the zucchini, cherry tomatoes, and corn. Stir and continue cooking until vegetables are tender but not mushy.
05 -
Ladle into bowls and top with fresh parsley. Serve with crusty bread or a side salad if desired.
# Additional Tips:
01 -
This lighter stew features seasonal summer vegetables, making it perfect for cooler summer evenings or rainy days.
02 -
For best results, avoid overcooking the summer vegetables to maintain their fresh texture and flavor.