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Illustration of beef and white bean stew with carrots and tomatoes in a white fluted bowl.

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 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
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.