Warm, hearty, and packed with comforting flavors, this Slow Cooker Beef and White Bean Stew is the perfect easy dinner for busy days. Tender chunks of beef slowly cook with creamy white beans, carrots, celery, tomatoes, garlic, and herbs in a rich savory broth.

The slow cooker does most of the work, giving the beef plenty of time to become fork-tender while the beans soak up all that delicious flavor. Serve it with crusty bread or a fresh green salad for a cozy family meal.

Recipe overview

• Prep time: 20 minutes
• Cook time: 8–9 hours on LOW or 4–5 hours on HIGH
• Total time: About 8 hours 20 minutes
• Servings: 6
• Course: Dinner, Main Course
• Cuisine: American-inspired
• Method: Slow cooker

Ingredients

Raw beef, white beans, onions, carrots, garlic, bay leaf, pepper, tomato paste and olive oil on a white table

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
• 2 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon salt, or to taste
• 1 bay leaf
• 1 cup frozen peas, optional
• 2 tablespoons chopped fresh parsley, for garnish

Optional thickener

• 2 tablespoons cornstarch
• 3 tablespoons cold water

Step-by-step instructions

1. Prepare and brown the beef

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Pat the beef cubes dry with paper towels and season with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches for about 2–3 minutes per side. You don’t need to cook it through; browning simply adds extra flavor.

2. Add the vegetables

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Place the carrots, celery, onion, garlic, and diced tomatoes into the slow cooker. Add the tomato paste, Worcestershire sauce, thyme, rosemary, paprika, and bay leaf.

Pour in the beef broth and stir to combine.

3. Add the beef

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Add the browned beef to the slow cooker. Stir gently so the beef is surrounded by the broth and vegetables.

Cover with the lid and cook:

• LOW: 8–9 hours
• HIGH: 4–5 hours

The beef should be fork-tender. Cooking times can vary between slow cookers, so check the tenderness before proceeding.

4. Add the white beans

Cannellini beans beef slow-cooker stew on the wooden table, top view. Autumn, winter seasonal, healthy comfort food

Drain and rinse the canned white beans. Stir them into the stew during the final 45–60 minutes of cooking.

If you’re using frozen peas, add them at the same time. This keeps the beans from becoming overly soft and allows the peas to heat through.

5. Thicken the stew (optional)

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For a thicker stew, mix the cornstarch with cold water until smooth. Stir the slurry into the slow cooker during the final 20–30 minutes of cooking.

Cover and let the stew thicken. Remove the bay leaf and taste the broth, adding more salt or pepper if needed.

6. Garnish and serve

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Ladle the hot stew into bowls and sprinkle with fresh parsley. Serve with crusty bread, warm dinner rolls, or rice for a satisfying meal.

Tips for the best beef and white bean stew

• Choose beef chuck: It becomes tender and flavorful after several hours of slow cooking.
• Brown the beef first: This adds a deeper, richer flavor to the broth.
• Use canned white beans: Cannellini and great northern beans both work beautifully.
• Add beans near the end: This helps them keep their shape.
• Don’t skip the herbs: Thyme and rosemary give the stew a delicious savory aroma.
• Adjust the consistency: Add a little extra broth for a thinner stew or use the cornstarch slurry for a thicker texture.

Easy recipe variations

• Add potatoes: Include 2 diced Yukon Gold potatoes at the beginning.
• Make it more vegetable-packed: Add mushrooms, green beans, or extra carrots.
• Add greens: Stir in 2 cups of chopped kale or spinach during the final 15–20 minutes.
• Make it smoky: Add ½ teaspoon smoked paprika.
• Use different beans: Butter beans or navy beans are good alternatives.
• Add a little heat: Sprinkle in red pepper flakes or a pinch of cayenne.

What to serve with beef and white bean stew

This comforting stew pairs wonderfully with:

• Crusty sourdough bread
• Homemade cornbread
• Garlic dinner rolls
• Steamed rice
• Mashed potatoes
• A simple cucumber and tomato salad

Storage and reheating

• Refrigerator: Let the stew cool and refrigerate in an airtight container within 2 hours. Enjoy within 3–4 days.
• Freezer: Freeze in airtight containers for up to 3 months for best quality.
• Reheating: Warm gently on the stovetop or in the microwave until the center reaches 165°F (74°C). Add a splash of broth if it becomes too thick.
• Make ahead: Chop the vegetables and prepare the seasonings in advance. Keep refrigerated until you’re ready to cook.

Frequently asked questions

Can I use dried white beans instead of canned?

This recipe is written for canned beans. If using dried white beans, cook them separately until fully tender before adding them to the stew. Do not put raw dried beans directly into the slow cooker.

Can I skip browning the beef?

Yes. You can add the seasoned beef directly to the slow cooker, but browning it first creates a richer flavor.

Can I use a different cut of beef?

Yes. Beef stew meat or boneless chuck roast works well. Choose a cut suitable for long, slow cooking.

Can I make this stew without tomatoes?

Yes. Replace the diced tomatoes with an additional cup of beef broth and adjust the seasoning to taste. The flavor will be less tomato-rich.

How do I know when the beef is done?

The beef should be fork-tender and easy to break apart. If it is still tough, continue cooking and check again.

Printable recipe card

Slow Cooker Beef and White Bean Stew

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PREP TIME

20 minutes

COOK TIME

8–9 hours

TOTAL TIME

8 hours 20 minutes

SERVINGS

6

Ingredients

• 2 lb beef chuck, cubed
• 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• ½ tsp black pepper
• 1 tsp salt, or to taste
• 1 bay leaf
• 1 cup frozen peas, optional
• 2 tbsp fresh parsley, chopped
• Optional: 2 tbsp cornstarch mixed with 3 tbsp cold water

Instructions

1. Pat beef dry and season with salt and pepper.
2. Brown beef in olive oil in batches.
3. Add carrots, celery, onion, garlic, tomatoes, tomato paste, Worcestershire sauce, herbs, paprika, and bay leaf to the slow cooker.
4. Pour in beef broth and stir.
5. Add browned beef. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until fork-tender.
6. Add drained white beans and optional peas during the final 45–60 minutes.
7. Add cornstarch slurry during the final 20–30 minutes if you want a thicker stew.
8. Remove bay leaf, garnish with parsley, and serve hot.

Notes

• Use canned, fully cooked beans or separately cooked dried beans.
• Add extra broth if you prefer a thinner consistency.
• Refrigerate leftovers within 2 hours and use within 3–4 days.