Nothing brightens up a summer gathering like a slow-simmered stew filled with tender chunks of beef and vibrant seasonal vegetables. Crockpot Summer Beef Stew is a delightful twist on the classic comfort food, bringing together the ease of a set-and-forget crockpot recipe with the fresh flavors of summer’s bounty. As you chop zucchinis, yellow squash, and bell peppers, you’ll notice how each vegetable promises to add a splash of color and a hint of sweetness to the mix. The hearty beef chuck, seared to perfection, forms the backbone of this rich dish, soaking up the aromatic notes of garlic, thyme, and tomato paste as it cooks low and slow. Whether you’re hosting a casual backyard barbecue or simply craving a wholesome dinner after a busy day, this recipe is the ultimate blend of convenience and soul-satisfying flavor.
This stew truly comes alive over the course of several hours, giving you more time to soak up sunshine rather than hovering over the stove. The combination of beef broth and optional red wine creates a savory, silky base that melds beautifully with the natural juices from the vegetables. When you stir in the cornstarch slurry near the end, you’ll be rewarded with the perfect, velvety consistency that clings to every forkful. By the time you lift the lid, the kitchen will be filled with irresistible scents that hint at the juicy, melt-in-your-mouth beef and the tender-crisp vegetables. Best of all, leftovers taste even better the next day, making this stew the ideal candidate for meal prep or impromptu invites from hungry friends.
KEY INGREDIENTS IN CROCKPOT SUMMER BEEF STEW
Before you dive into cooking, let’s explore the key players that make this stew a summer superstar. Each ingredient has a unique role—some build depth and richness, while others brighten and balance the hearty flavors. Here’s what you’ll need and why each component is essential:
- Beef chuck
A well-marbled cut that becomes fork-tender after hours of slow cooking. Its rich, beefy flavor forms the foundation of the stew and ensures each bite is succulent and satisfying.
- Olive oil
Used for searing and sautéing, this fat adds a subtle fruity note and helps develop a golden crust on the beef, locking in juices and amplifying depth.
- Onion
When sautéed until translucent, it brings a mild sweetness and aromatic base that harmonizes perfectly with garlic and herbs.
- Garlic
Minced cloves provide a fragrant punch, infusing the cooking juices with a warm, savory character that lingers on the palate.
- Beef broth
The liquid backbone of the stew, its savory profile deepens the overall taste and keeps everything moist as it simmers.
- Red wine (optional)
Adds acidity and complexity, gently cutting through the richness and lending a slightly fruity undertone for a more nuanced flavor.
- Tomato paste
Concentrated and tangy, it boosts umami, thickens the broth naturally, and contributes a subtle tomato sweetness.
- Worcestershire sauce
A secret layer of umami that enhances meaty depth with hints of vinegar, molasses, and spices.
- Salt
Balances flavors and accentuates the natural taste of each ingredient.
- Black pepper
Provides a gentle heat that wakes up the taste buds without overpowering the stew.
- Dried thyme
Earthy and slightly minty, it pairs beautifully with beef, adding aromatic complexity.
- Carrots
Sliced to tender perfection, they bring a natural sweetness and vibrant orange hue that contrast the savory broth.
- Red potatoes
Cubed to absorb all the juices, their creamy interior offers a satisfying bite and helps thicken the stew.
- Bell pepper
Chopped pieces deliver a crisp texture and fresh, slightly sweet flavor, rounding out the vegetable medley.
- Zucchini
Sliced for quick cooking, it adds a tender, mild bite and soaks up the hearty broth.
- Yellow squash
Similar to zucchini, it contributes color contrast and a subtle buttery flavor.
- Frozen peas
Stirred in at the end, these bright green gems add a pop of color, freshness, and gentle sweetness.
- Cornstarch slurry
Mixed with water, this optional thickening agent ensures your stew reaches a luscious, clingy consistency without diluting flavor.
- Fresh parsley
Chopped and sprinkled on top for a burst of herbal brightness and a beautiful garnish.
HOW TO MAKE CROCKPOT SUMMER BEEF STEW
Get ready for a breezy, step-by-step journey that lets your crockpot do the heavy lifting. From searing to simmering, each stage layers flavors for an unforgettable summer stew.
1. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the beef cubes in batches to avoid overcrowding, and sear them until each side is a rich, golden-brown. This caramelization step is crucial for depth of flavor. Transfer the browned beef directly into the crockpot.
2. In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and minced garlic over medium heat, stirring occasionally until the onion turns translucent and fragrant. Scrape up any browned bits from the pan for extra flavor, then transfer this mixture into the crockpot.
3. Pour in the beef broth and red wine (if using). Stir in the tomato paste, Worcestershire sauce, salt, black pepper, and dried thyme. Use a wooden spoon to combine everything, ensuring the tomato paste dissolves fully and the seasonings are evenly distributed.
4. Add the carrots, red potatoes, bell pepper, zucchini, and yellow squash to the crockpot. Gently stir so the vegetables nestle among the beef and absorb the savory cooking liquid.
5. Cover the crockpot with its lid and set it to low heat. Cook for 7 to 8 hours—or until the beef is tender enough to melt in your mouth and the vegetables are perfectly cooked through.
6. About 30 minutes before serving, fold in the frozen peas. If you prefer a thicker stew, whisk together the cornstarch slurry and stir it into the pot, letting it cook until the broth reaches your desired consistency.
7. Once everything is cooked, taste and adjust seasoning as needed. Garnish generously with fresh parsley before ladling into bowls and serving hot.
SERVING SUGGESTIONS FOR CROCKPOT SUMMER BEEF STEW
After hours of slow cooking, your stew is ready to shine in all its hearty glory. The rich broth, tender beef, and vibrant veggies create a balanced meal on their own, but a few thoughtful accompaniments can elevate the experience and turn a simple dinner into a memorable feast.
- Crusty artisan bread
Serve hot slices for sopping up every last drop of the flavorful broth. A crispy exterior and soft, chewy interior make the perfect partner for this stew.
- Fluffy rice or quinoa
Spoon the stew over a bed of white rice, brown rice, or quinoa for an extra dose of fiber and texture contrast. Each grain soaks up the savory juices beautifully.
- Summer salad side
Pair with a light cucumber–tomato salad dressed in lemon vinaigrette. The crisp, acidic greens offer a refreshing counterpoint to the stew’s richness.
- Cheesy garlic toasts
Top baguette slices with melted mozzarella and a rub of roasted garlic, broiling until golden. These toasty bites add a gooey, indulgent element to every spoonful.
HOW TO STORE CROCKPOT SUMMER BEEF STEW
Proper storage ensures that your flavorful summer stew stays just as delicious when reheated. Whether you plan to enjoy leftovers throughout the week or stash some away for later, following these tips will help maintain its fresh taste and optimal texture.
- Refrigerating
Allow the stew to cool to room temperature before transferring it into an airtight container. Store in the coldest part of your fridge and consume within 3 to 4 days to enjoy peak freshness.
- Freezing
Divide the cooled stew into single-serve freezer bags or containers, leaving a little headspace for expansion. Remove excess air, seal tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently.
- Reheating
Warm up individual portions on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to redistribute the juices. Alternatively, microwave on 50% power in short intervals, stirring between each cycle.
- Reviving texture
If the broth seems too thick after refrigeration, stir in a splash of beef broth or water while reheating. For a thicker consistency, whisk a small amount of additional cornstarch with cold water and add it toward the end of reheating.
CONCLUSION
This Crockpot Summer Beef Stew brings together the best of hearty comfort food and fresh seasonal produce, making it the ultimate crowd-pleaser for warm weather gatherings or cozy family dinners. You’ve seen how simple ingredients like tender beef chuck, summer squash, and vibrant peppers transform into a luscious, deeply flavored stew when entrusted to a slow cooker. From searing the meat to layering in vegetables, every step contributes to a symphony of textures and tastes that’s both nourishing and deeply satisfying. Whether you’re a kitchen novice or a seasoned home cook, this beginner-friendly recipe invites you to explore the magic of slow cooking and the joy of summertime ingredients melding together to create something truly special.
Don’t let those juicy leftovers languish in the fridge—print this article and save it for later so you can revisit these warming flavors any time you crave a taste of summer comfort. We’ve covered everything from key ingredients and step-by-step instructions to creative serving ideas and storage tips, ensuring you have all the tools you need to master this dish. Below, you’ll find a FAQ section to answer any lingering questions about timing, substitutions, or techniques. If you give this stew a try, please share your thoughts, tweaks, or tales from the kitchen in the comments. Your feedback helps this community grow, and I’m always here to help if you hit any snags or just want to chat about all things stew!
Crockpot Summer Beef Stew
Description
Experience the vibrant flavors of summer with this easy crockpot beef stew, packed with tender beef and seasonal veggies that simmer to perfection.
Ingredients
Instructions
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Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the beef cubes in batches, searing them until browned on all sides. Transfer the browned beef into the crockpot.
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In the same skillet, add an additional tablespoon of olive oil and sauté the chopped onion and minced garlic until the onion is translucent. Transfer this mixture to the crockpot.
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Add the beef broth, red wine (if using), tomato paste, Worcestershire sauce, salt, black pepper, and thyme into the crockpot. Stir to combine.
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Add the sliced carrots, diced potatoes, bell pepper, zucchini, and yellow squash to the crockpot. Stir gently to mix the ingredients.
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Cover the crockpot with its lid and cook on low heat for 7 to 8 hours or until the beef is tender and the vegetables are cooked through.
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About 30 minutes before the stew is done, add the frozen peas. If you prefer a thicker stew, mix the cornstarch with water and add it to the crockpot, stirring well.
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Once cooked, taste and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.
Note
- This stew is perfect for summer as it uses in-season vegetables like zucchini and yellow squash.
- You can swap out vegetables based on availability or preference, like adding corn or mushrooms.
- For an alcohol-free version, omit the red wine and use more beef broth instead.
- Serve with crusty bread or over rice for a complete meal.
- The longer the stew cooks, the more flavorful it becomes; leftovers are even better the next day.
