Slow Cooker Spiced Beef and Red Bean Stew for a Hearty Dinner Tips, FAQ & printable recipe

Tips for success

To add an extra layer of flavor, consider browning the beef cubes in a skillet with a small amount of oil before placing them into the slow cooker. While this adds a step, the Maillard reaction created during browning provides a deeper, more complex savory base for the stew.

If you choose to do this, ensure the beef is browned on all sides, then deglaze the pan with a little water or broth to capture all the flavorful browned bits before pouring everything into the slow cooker.

If you find that your stew needs a bit more acidity or brightness at the end, a small squeeze of fresh lemon juice or a splash of red wine vinegar can work wonders. These additions can cut through the richness of the beef and tomato sauce, waking up the flavors right before serving. Be careful not to add too much at once; start with a teaspoon, taste the stew, and adjust as needed to find the perfect balance for your palate.

Variations

• Spicy Beef Stew: For those who enjoy a bit of heat, add one teaspoon of crushed red pepper flakes or a diced jalapeño pepper along with the bell peppers. This will provide a pleasant kick that balances the sweetness of the paprika and the richness of the beef.
• Herb-Infused Beef Stew: Enhance the aromatics by adding a sprig of fresh rosemary or thyme during the cooking process. Remove the woody stems before serving. The herbs will infuse the sauce with an earthy fragrance that pairs perfectly with the beef.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat on the stovetop over low heat or in the microwave, stirring occasionally until thoroughly heated through.

If you have leftovers, allow them to cool down at room temperature for no more than 2 hours before transferring them to an airtight container. Once cooled, place the container in the refrigerator.

The flavors of the stew often improve the next day as they have more time to meld together. When storing, ensure the lid is sealed tightly to prevent the stew from absorbing any other odors in the refrigerator. Consume the leftovers within three days for the best quality and safety.

This stew is an excellent candidate for making ahead, as it reheats beautifully. You can prepare the entire dish a day or two in advance and store it in the refrigerator. Simply follow the cooking instructions as written, allow the stew to cool completely within the 2-hour window, and then store it.

When you are ready to serve, reheat the stew gently on the stovetop or in the microwave until it is heated through, adding a splash of water if the sauce has thickened too much.

Serving ideas

Serve this beef and red bean stew in deep, warmed bowls to keep the temperature consistent throughout the meal. The stew pairs exceptionally well with a side of crusty bread, which is perfect for mopping up the rich tomato-based sauce.

Alternatively, you could serve it over a bed of fluffy white rice or mashed potatoes to create a more substantial and filling meal. A simple side salad with a bright vinaigrette can provide a nice, fresh contrast to the deep, savory notes of the stew.

Garnish the bowls with a sprinkle of fresh chopped herbs, such as parsley or chives, if you have them on hand, as this adds a pop of color and a fresh flavor contrast to the cooked stew. Consider serving the dish with a side of sour cream or a dollop of yogurt to add a creamy element that complements the spiced tomato sauce. Whatever you choose to serve with it, ensure the focus remains on the tender beef and the aromatic sauce, which are the stars of this comforting dish.

Frequently asked questions

Recipe card

Slow Cooker Spiced Beef and Red Bean Stew for a Hearty Dinner

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 1 lb beef cubes
• 1 red bell pepper, sliced
• 1 tbsp sweet paprika
• 1 cup tomato sauce

Instructions

1. Begin by cleaning your workspace and ensuring the beef cubes are fresh from the refrigerator. Slice the red bell pepper into thin strips. Place the raw beef cubes into the bottom of the slow cooker insert, ensuring they are evenly distributed. Add the sliced red bell pepper on top of the beef. Keep the meat cold until the very last second before adding it to the slow cooker to maintain food safety standards.
2. Sprinkle the sweet paprika evenly over the beef and bell pepper mixture using a spoon. Pour the tomato sauce over the ingredients, ensuring it covers the mixture well. Place the lid on the slow cooker and set it to low heat. Allow the stew to cook for 8 hours. This slow, low-heat process allows the beef to become tender and the flavors to fully penetrate the meat and vegetables.
3. Once the cooking time is complete, check the beef to ensure it is tender and cooked through. Ensure the internal temperature of the beef reaches at least 145°F (63°C). Let the beef rest for 5 minutes before serving to lock in the juices. Carefully transfer the stew to a serving bowl and serve immediately while steaming hot. If there are leftovers, allow them to cool for a maximum of 2 hours before refrigerating.

Estimated nutrition per serving

Calories

380

Protein

32.5 g

Carbohydrates

18 g

Fat

19.5 g

Fiber

4.5 g

Sugar

6 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.