This slow cooker beef and white bean stew combines tender beef, beans and carrots without a long shopping list.

Tips for slow cooker beef and white bean stew

Use canned, fully cooked beans, not dry beans. Beef fat varies; the estimate uses a lean trimmed beef working reference.

Helpful equipment: A slow cooker handles the long gentle cook; compare capacity with the recipe’s 5- to 6-quart requirement and follow fill guidance. Compare slow cooker on Amazon. I use this type of tool in my kitchen; the linked model may differ.

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MACROS PER SERVING

Estimated

37.6gPROTEIN

441Calories

28.4gCarbs

19.4gFat

6.9gFiber

Estimated nutrition; calculation review is not complete. Actual values depend on ingredients and portions.

Budget Rating

$$ · Moderate CostRelative affordability based on typical ingredients and recipe yield. Actual grocery prices vary by store, location, season, and package size.

Slow Cooker Beef & White Bean Stew

Tender beef, beans and carrots make a hearty pot of stew without a long shopping list.

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Prep Time 20

Cook Time 9

Total Time 9 20

Servings 6 equal portions

Calories 441 kcal

Equipment

1 5- to 6-quart slow cooker and skillet food thermometer

Ingredients

2 lb lean trimmed beef chuck, raw, 1-inch cubes
2 (15 oz) cans canned white beans, drained and rinsed
2 1/2 cups carrots, diced
1 cup onion, diced
1 (14.5 oz) can canned diced tomatoes with juice
4 cloves garlic, minced
1 Tbsp olive oil
3 1/4 cups water
2 tsp dried thyme
1 tsp smoked paprika
1/2 tsp table salt
1/2 tsp black pepper

Instructions

Thaw beef in the refrigerator. Trim large pieces of fat and cut into 1-inch cubes. Heat oil in a skillet over medium-high heat. Brown beef in two batches for about 8 minutes total; transfer beef and all juices to a 5- to 6-quart slow cooker.
Add carrots, onion, tomatoes and juice, garlic, water, thyme, paprika, salt and pepper. Cover and cook on LOW for 8–9 hours, until beef is fork-tender. Follow your cooker’s fill limits and keep the lid on.
Stir in the drained canned beans for the last 30 minutes. Continue cooking until steaming throughout and at least 165°F in several spots. Add plain hot water if needed.
Stir from the bottom and divide the complete pot, including broth, into six equal portions. Bread and toppings are not included.

Notes

Use canned, fully cooked beans, not dry beans. Beef fat varies; the estimate uses a lean trimmed beef working reference.

Serving: one of 6 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.

Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.

Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.

Storage and meal prep

Ingredient notes

Use the ingredient quantities and food states listed in the card. Choose store brands and frozen vegetables where the same plain ingredient fits the method. Meat, cheese, sauce or grain swaps can change both cooking time and nutrition. No unlisted sides or toppings are counted.

About the nutrition

One serving is one of 6 equal portions of the whole batch. Nutrition is an estimate based on the listed ingredient assumptions. Finished yield has not been weighed or measured. This development recipe has not been personally cooked or kitchen tested.