12 Cozy Slow Cooker Beef Stew Recipes for Sunday Family Dinners

Sundays often call for a warm meal that brings everyone to the table without much fuss. A slow cooker beef stew works well because you can start it early and have dinner ready later. This collection includes 12 recipes with different flavor options and simple steps. Most use common ingredients and can be adjusted based on what you already have. You will find ideas that suit different tastes and keep cleanup easy.

Tips for Slow Cooker Beef Stew Success

These tips help your beef stew cook evenly and taste rich without extra work on Sunday.

Choose Chuck Roast

This cut stays tender after long cooking. Trim large pieces of fat before cubing it.

Brown the Meat First

Sear the beef in a hot skillet for a few minutes. The color adds depth to the final stew.

Add Root Vegetables at the Start

Carrots and potatoes hold up well over several hours. Cut them into large chunks so they do not fall apart.

Thicken Near the End

Stir in a cornstarch slurry during the last hour. This keeps the broth from turning watery.

Taste Before Serving

Check salt and pepper levels after cooking. Small adjustments make a big difference for family preferences.

Classic Hearty Beef and Root Vegetable Stew

This slow cooker version brings together tender chunks of beef and a mix of root vegetables in a rich, savory broth. It is the kind of meal that fills the house with a comforting aroma and makes Sunday dinner feel special without much hands-on work.

The stew has a thick, satisfying texture with soft potatoes and sweet carrots that hold their shape. It works well for family gatherings because it can be started in the morning and left to cook while you handle other tasks.

Classic Hearty Beef and Root Vegetable Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch cubes
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium russet potatoes, peeled and cut into 1-inch cubes
• 1 large parsnip, peeled and cut into 1-inch pieces
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes.
• Sprinkle the flour over the beef and stir to coat evenly. Cook for 1 minute more.
• Transfer the beef to the slow cooker. Add the carrots, potatoes, parsnip, onion, and garlic.
• In a bowl, whisk together the beef broth, tomato paste, thyme, salt, and pepper. Pour this mixture over the meat and vegetables in the slow cooker.
• Add the bay leaves, then cover and cook on low for 8 hours.
• Remove the bay leaves before serving.

Notes

For a thicker broth, mash a few potato pieces against the side of the slow cooker and stir them back in during the last 30 minutes. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. If parsnips are unavailable, an extra carrot works in their place without changing the overall flavor.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife

Red Wine Braised Beef Stew with Mushrooms

This red wine braised beef stew turns simple ingredients into a rich, comforting meal with fork-tender beef and meaty mushrooms. It fits well for Sunday family dinners when everyone gathers around the table for something warm and filling.

The slow cooker handles the long braise, letting the red wine deepen the flavor while the mushrooms add an earthy note to the sauce.

Red Wine Braised Beef Stew with Mushrooms

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 8 oz cremini mushrooms, quartered
• 1 large onion, diced
• 3 carrots, peeled and cut into 1-inch pieces
• 3 garlic cloves, minced
• 1 cup dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

 

• Season the beef cubes with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and brown the beef in batches until all sides are seared. Transfer the beef to the slow cooker.
• Add the diced onion and quartered mushrooms to the same skillet. Cook for 5 minutes until the onion softens and the mushrooms release some liquid.
• Stir in the minced garlic, tomato paste, and flour. Cook for 1 minute, then pour in the red wine. Scrape the bottom of the skillet to loosen any browned bits and let the mixture simmer for 2 minutes.
• Transfer the skillet contents to the slow cooker. Add the carrots, beef broth, dried thyme, and bay leaves. Stir everything together.
• Cover and cook on low for 8 hours. Remove the bay leaves before serving.

Notes

Use a dry red wine you would drink, as its flavor stays in the finished stew. If the sauce seems thin at the end, mix a little of the hot liquid with extra flour and stir it back in for the last 30 minutes. Leftovers reheat well the next day and taste even better once the flavors settle.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet

Guinness Irish Beef Stew with Potatoes and Cabbage

This slow cooker stew combines tender beef with the deep, malty notes of Guinness for a filling meal that suits cool evenings. Potatoes and cabbage bring familiar textures that make it a reliable choice for family dinners on Sundays.

The result is a thick, savory broth that clings to the vegetables and meat without needing extra thickeners at the table.

Guinness Irish Beef Stew with Potatoes and Cabbage

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Course Soup

Cuisine Irish

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 medium potatoes, cut into 1-inch cubes
• 2 cups chopped green cabbage
• 2 carrots, sliced
• 1 bottle (12 ounces) Guinness stout
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Season the beef cubes with salt and pepper. Heat a large skillet over medium-high heat and brown the beef in batches until all sides are seared. Transfer the beef to the slow cooker.
• Add the diced onion and minced garlic to the same skillet and cook for 2 minutes until softened. Stir in the flour and tomato paste, then pour in the Guinness to scrape up any browned bits.
• Transfer the onion mixture to the slow cooker. Add the potatoes, cabbage, carrots, beef broth, thyme, and bay leaves.
• Stir everything to combine, cover, and cook on low for 8 hours until the beef is fork-tender.
• Remove the bay leaves, taste and adjust salt and pepper if needed, then stir in the chopped parsley just before serving.

Notes

For the best texture, cut the cabbage into larger chunks so it holds its shape during the long cook time. If the stew tastes too bitter from the Guinness, a small pinch of brown sugar stirred in at the end balances it without changing the overall profile. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.

Course: Soup
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet

Italian Tomato and Herb Beef Stew

This slow cooker stew brings tender beef together with a rich tomato base and classic Italian herbs. It works well for Sunday dinners when you want something hearty that simmers on its own while you handle other tasks. The result is a thick, savory broth with soft vegetables and beef that falls apart easily.

The flavor leans bright from the tomatoes yet balanced by oregano, basil, and a touch of rosemary. It pairs nicely with bread or pasta on the side for a complete family meal.

Italian Tomato and Herb Beef Stew

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 28-ounce can crushed tomatoes
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh basil, chopped, for serving

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the beef chunks and brown them on all sides for about 5 minutes. Transfer the beef to the slow cooker.
• Add the chopped onion, minced garlic, sliced carrots, and sliced celery to the slow cooker.
• Pour in the crushed tomatoes and beef broth. Stir in the tomato paste, dried oregano, dried basil, dried rosemary, salt, and black pepper until everything is combined.
• Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is tender and the vegetables are soft.
• Taste and adjust salt or pepper if needed. Ladle into bowls and top with chopped fresh basil before serving.

Notes

Brown the beef first for deeper flavor, but if time is short you can skip that step and add the meat straight to the slow cooker. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the sauce. Serve over cooked polenta or alongside garlic bread to soak up the tomato broth.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet

Smoky Chipotle Beef Stew with Black Beans

This stew brings gentle heat and deep smoke to a classic beef and bean combination. The slow cooker lets the chipotle and spices soak into the meat and broth over several hours, creating a thick, hearty meal that feels right at home on a Sunday table.

Black beans add creaminess that balances the spice, while the beef stays tender without much hands-on work. It is the kind of dish that tastes even better the next day, making it practical for family dinners or simple meal prep.

Smoky Chipotle Beef Stew with Black Beans

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch cubes
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 can (14.5 oz) diced tomatoes with juices
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups beef broth
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Chopped fresh cilantro, for serving

Instructions

 

• Place the beef cubes, diced onion, and minced garlic into the slow cooker.
• Add the minced chipotle peppers, diced tomatoes with their juices, and black beans.
• Pour in the beef broth, then stir in the smoked paprika, cumin, salt, and black pepper.
• Cover and cook on low for 8 hours, until the beef is fork-tender.
• Stir the stew once more, taste, and adjust salt if needed.
• Ladle into bowls and top with chopped cilantro before serving.

Notes

If the stew seems too thick after cooking, stir in an extra splash of broth. For less heat, start with one chipotle and add more at the end. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a little added water to loosen the texture.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker

Ginger Soy Beef Stew with Carrots and Scallions

This ginger soy beef stew offers a savory, slightly sweet profile that feels both familiar and fresh. The slow cooker turns the beef tender while the carrots soak up the ginger and soy broth. It works well for relaxed Sunday dinners when you want a hands-off meal that still tastes thoughtful.

The scallions stirred in at the end add a mild onion bite and bright color. The result is a comforting stew that pairs nicely with rice or bread for scooping up the broth.

Ginger Soy Beef Stew with Carrots and Scallions

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Knife

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch pieces
• 4 medium carrots, peeled and sliced into rounds
• 3 cups beef broth
• 1/4 cup soy sauce
• 2 tablespoons fresh ginger, minced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 4 scallions, sliced

Instructions

 

• Add the beef stew meat, carrots, onion, garlic, ginger, beef broth, and soy sauce to the slow cooker. Stir to combine.
• Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
• In a small bowl, mix the cornstarch with 2 tablespoons of the cooking liquid until smooth. Stir this mixture back into the stew.
• Turn the slow cooker to high, cover, and cook for 15 more minutes until the broth thickens slightly.
• Turn off the heat and stir in the sliced scallions just before serving.

Notes

Add the scallions only at the end so they stay bright and crisp instead of turning soft during the long cook. If the broth tastes too salty after cooking, stir in a splash of water to balance it. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little extra broth.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Large Skillet, Knife

Creamy Mushroom and Onion Beef Stew

This slow cooker beef stew brings together tender chunks of beef with plenty of mushrooms and sweet onions in a rich, creamy broth. It works well for Sunday family dinners when you want something hearty that mostly cooks on its own.

The finished stew has a smooth texture and deep savory flavor from the long simmer, with the cream stirred in at the end to keep everything silky.

Creamy Mushroom and Onion Beef Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1.5 pounds beef stew meat
• 8 ounces mushrooms, sliced
• 2 onions, sliced
• 3 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons cornstarch
• Chopped fresh parsley for serving

Instructions

 

• Place the beef stew meat, sliced mushrooms, and sliced onions into the slow cooker.
• Pour in the beef broth, then add the dried thyme, salt, and black pepper.
• Stir everything together, cover, and cook on low for 8 hours until the beef is very tender.
• In a small bowl, whisk the heavy cream and cornstarch until smooth.
• Stir the cream mixture into the slow cooker, cover again, and cook on high for 30 minutes to thicken.
• Ladle the stew into bowls and top with chopped fresh parsley before serving.

Notes

Stir the cream in only after the long cooking time is done so it stays smooth and does not separate. If the stew seems too thin after the final 30 minutes, mix another teaspoon of cornstarch with a splash of cold broth and stir it in. Leftovers reheat gently on the stovetop with a little extra broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl

Sweet Potato Beef Stew with Kale and Thyme

This slow cooker stew brings together tender beef, sweet potatoes, and fresh kale in one pot. The thyme adds a gentle herbal note that balances the natural sweetness of the potatoes. It works well for Sunday family dinners when you want something hearty but not heavy.

The texture stays thick and comforting, with chunks of beef that soften during the long cook. Kale stirred in near the end keeps its color and slight bite. Serve it with crusty bread on the side for a complete meal.

Sweet Potato Beef Stew with Kale and Thyme

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board
• Measuring Cups

Ingredients

  

• 1.5 pounds beef stew meat
• 2 medium sweet potatoes, peeled and cubed
• 4 cups beef broth
• 1 large onion, diced
• 3 carrots, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 4 cups chopped kale
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Place the beef stew meat, sweet potatoes, onion, carrots, and garlic into the slow cooker.
• Add the beef broth, dried thyme, salt, and black pepper. Stir to combine everything evenly.
• Cover and cook on low for 7 to 8 hours until the beef is tender.
• Stir in the chopped kale during the final 30 minutes of cooking so it softens but stays bright.
• Taste and adjust salt or pepper if needed before serving.

Notes

Stir the kale in only at the end to keep it from turning too soft. If you have fresh thyme on hand, swap the dried version for two sprigs and remove them before serving. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups

Barley Beef Stew with Parsnips and Rosemary

This stew brings together tender beef, nutty barley, and sweet parsnips in one pot. Rosemary gives it an earthy aroma that fills the kitchen as it simmers. It works well for a relaxed Sunday dinner when you want something warming without much hands-on time.

The barley stays pleasantly chewy while the parsnips soften and add natural sweetness. The result is a thick, savory stew that feels both familiar and a little different from standard beef versions.

Barley Beef Stew with Parsnips and Rosemary

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Cutting Board

Ingredients

  

• 1 pound beef stew meat, cut into 1-inch pieces
• 1/2 cup pearl barley
• 3 medium parsnips, peeled and cut into 1/2-inch slices
• 2 tablespoons chopped fresh rosemary
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 4 cups beef broth
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Add the beef stew meat to the slow cooker. Sprinkle with salt and pepper.
• Add the diced onion, sliced carrots, sliced parsnips, minced garlic, and chopped rosemary.
• Pour in the beef broth and stir to combine the ingredients.
• Stir in the pearl barley until it is evenly distributed.
• Cover and cook on low for 7 to 8 hours, until the beef is tender and the barley is cooked through.
• Stir the stew once more before serving to check the consistency.

Notes

If the stew thickens too much during cooking, add a splash of extra broth before serving. Leftovers reheat well on the stovetop with a little added water to loosen the barley. You can swap the fresh rosemary for 1 teaspoon dried rosemary if needed, but add it at the start with the other seasonings.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board

Spicy Harissa Beef Stew with Chickpeas

This stew turns simple beef and vegetables into a bold, spiced meal with harissa and chickpeas. The slow cooker does the work, leaving tender meat in a rich broth that feels both familiar and different from classic versions.

It suits Sunday family dinners when you want something warming without much hands-on time. The chickpeas add creaminess while the harissa gives a steady heat that builds with each bite.

Spicy Harissa Beef Stew with Chickpeas

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1.5 pounds beef stew meat, cubed
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 4 garlic cloves, minced
• 3 tablespoons harissa paste
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can diced tomatoes
• 2 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Instructions

 

• Add the beef stew meat, onion, carrots, and garlic to the slow cooker.
• Stir in the harissa paste, diced tomatoes, beef broth, salt, and black pepper until everything is combined.
• Cover and cook on low for 7 hours.
• Add the chickpeas and cook for 1 more hour until the meat is tender and the chickpeas are heated through.
• Ladle into bowls and top with fresh cilantro before serving.

Notes

Taste the broth before the final hour and add an extra spoonful of harissa if you want more heat. The chickpeas keep their shape best when added late, so resist the urge to stir them in at the start. Leftovers reheat well the next day and the flavors settle nicely in the fridge.

Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker

Butternut Squash and Sage Beef Stew

This stew brings together chunks of beef and cubes of butternut squash in a broth seasoned with fresh sage. The squash softens during the long cook and gives the broth a light body without any extra thickeners. It suits a relaxed Sunday when you want a warm main dish that feels a little different from a standard beef stew.

The flavors stay balanced and savory with a gentle herbal note from the sage. Serve it with bread or over mashed potatoes for a complete family meal.

Butternut Squash and Sage Beef Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch pieces
• 3 cups butternut squash, peeled and cut into 1-inch cubes
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons fresh sage, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the beef pieces and cook until browned on all sides, about 5 minutes total. Transfer the beef to the slow cooker.
• Add the onion, carrots, garlic, butternut squash, tomato paste, sage, salt, and pepper to the slow cooker.
• Pour the beef broth over the ingredients and stir gently to combine everything.
• Cover and cook on low for 8 hours or until the beef is fork-tender and the squash is soft.
• Taste and adjust salt or pepper if needed before serving.

Notes

The butternut squash breaks down slightly during cooking and helps thicken the broth naturally, so avoid stirring too vigorously near the end. If you prefer a stronger sage flavor, stir in an extra teaspoon of chopped fresh sage right before serving. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet

Beef Stew Provençal with Olives and Orange Zest

This stew brings the bright, herbal notes of southern France to a classic slow cooker beef dish. Briny olives and fresh orange zest cut through the rich tomato broth, while tender beef and vegetables make it hearty enough for a full family meal. It suits Sunday dinners when you want something familiar yet a bit different from standard beef stew.

The recipe works well because the slow cooker handles the long cooking, leaving you free to set the table or relax. The finished stew has a thick, savory sauce with pops of olive and a clean citrus finish.

Beef Stew Provençal with Olives and Orange Zest

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 2 tablespoons olive oil
• 1 1/2 pounds beef chuck, cut into 1-inch cubes
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 1 (14 oz) can diced tomatoes
• 2 tablespoons tomato paste
• 2 cups beef broth
• 2 teaspoons herbes de Provence
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1 cup pitted Kalamata olives, halved
• Zest of 1 orange
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides, then transfer the meat to the slow cooker.
• Add the onion and garlic to the same skillet. Cook for 3 minutes until the onion softens, scraping up any browned bits from the beef.
• Place the carrots, diced tomatoes, tomato paste, beef broth, herbes de Provence, salt, pepper, and bay leaves into the slow cooker with the beef and onion mixture. Stir to combine.
• Cover and cook on low for 7 1/2 hours.
• Stir in the olives and orange zest. Continue cooking for 30 more minutes until the olives warm through and the flavors blend.
• Remove the bay leaves, ladle into bowls, and sprinkle with fresh parsley before serving.

Notes

Add the olives and zest only in the final half hour so they keep their distinct texture and bright flavor. If the sauce seems thin at the end, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers taste even better the next day after the herbs have settled.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet