Slow Cooker Beef Stew with Carrots and Green Beans, simple, genuine, and rich in flavor, perfect for those who love homemade cooking but have little time to spend in the kitchen.
Thanks to slow cooking, the beef becomes incredibly tender and juicy, while the vegetables retain their flavor. This method has many advantages: it enhances the aromas of the ingredients, requires very little supervision during cooking, and allows you to prepare nutritious dishes with extreme ease. Just put everything in the pot, set the program, and let it cook: in the meantime, you can focus on other things, worry-free.
In this version, I chose to pair beef with sweet and tender carrots and crispy and flavorful green beans. Everything is cooked in a beef broth with a drizzle of extra-virgin olive oil. To make the cooking base slightly creamy, I used corn starch.
This stew is perfect to serve as a main dish with a slice of rustic bread, or with rice, polenta, or mashed potatoes. It’s also a great idea for those who love cooking in advance: it keeps well in the fridge for a few days and is even better when reheated.
At the end of the recipe, in the FAQ section, I answered some questions regarding this preparation. If you have other doubts or curiosities, you can write a comment or use the contact form at the end of the page.
If you love simple, genuine, and comforting recipes made with a slow cooker, here are some other ideas you might like:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 276.60 (Kcal)
- Carbohydrates 21.30 (g) of which sugars 4.93 (g)
- Proteins 26.59 (g)
- Fat 11.04 (g) of which saturated 2.34 (g)of which unsaturated 0.26 (g)
- Fibers 3.43 (g)
- Sodium 1,897.25 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Beef Stew with Carrots and Green Beans in Slow Cooker
- 1.1 lbs beef
- 4 carrots
- 10.5 oz green beans
- 1.7 cups beef broth
- 2 tbsps extra-virgin olive oil
- 3 tbsps corn starch
Tools
- Slow cooker
- Cutting board
- Peeler
- Knife
- Ladle
- Bowl
Recipe for Beef Stew with Carrots and Green Beans in Slow Cooker
Start preparing the beef stew with carrots and green beans in slow cooker by washing and peeling the carrots.
Cut them first into slices and then into small cubes.
Wash the green beans and trim the ends.
Cut them into chunks with a knife.
Place the beef stew in a bowl, add two tablespoons of corn starch, and stir with a spoon until all the meat is coated with the starch.
Turn on the slow cooker on HIGH.
Add the extra-virgin olive oil, carrots, green beans, and beef into the pot.
Stir with a wooden or silicone spoon to mix all the ingredients together.
Dissolve a tablespoon of corn starch in the beef broth.
Add it to the other ingredients.
Cover the pot with its lid and cook the stew for 4 and a half hours.
Do not lift the lid during the first two hours of cooking.
Serve the slow cooker beef stew with carrots and green beans immediately.
Beef Stew with Carrots and Green Beans in Slow Cooker
Check this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
If you like stews, also try the Stew with Peas and Pearl Onions.
FAQ (Questions and Answers)
Can I use the LOW setting instead of HIGH?
Yes, absolutely! If you prefer an even gentler and more gradual cooking, you can set the slow cooker to LOW for about 7-8 hours. You will get an equally tender and flavorful stew, perfect to start in the morning and find ready in the evening.
Can I replace green beans with other vegetables?
Of course! You can use, for example, peas, zucchini, potatoes, or bell peppers, depending on the season and your taste. I only recommend cutting the vegetables into regular pieces to ensure even cooking.
I don’t have corn starch: can I omit it or substitute it?
Corn starch is used to thicken the cooking base, but if you don’t have it, you can also use all-purpose flour or potato starch, in the same quantities. If you prefer a more brothy stew, you can also leave it out.
Can it be prepared in advance?
Yes! This stew is perfect to prepare in advance: it keeps in the refrigerator for 2-3 days in an airtight container and is even more flavorful the next day. You can also freeze it already portioned.
You can find all the recipes prepared in the slow cooker in the section Slow Cooker Recipes.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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