Slow Cooker Beef Stew with Zucchini

A bowl of rice topped with beef chunks, yellow bell pepper, zucchini, red onion, and parsley.

5 from 1 vote

Slow Cooker Beef Stew with Zucchini

Tender beef slow cooked with fresh zucchini, bell peppers, and a light beer broth. This summer beef stew is lighter than traditional stew - perfect for warm weather. Ready in your crockpot with just 15 minutes of prep!

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Servings:

Calories: 340kcal

Author: Sophie Viau

Equipment

Large skillet (for browning the beef)
Cutting board and knife
Measuring spoons
Slow cooker (Crockpot)
Wooden spoon or spatula
Citrus juicer (optional but helpful)

Ingredients

2 tablespoon olive oil
1½ lbs beef stew meat cut into bite-sized chunks
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 bottle 12 oz light summer ale beer
1 medium red onion sliced
1 red bell pepper cubed
2 medium zucchinis sliced
Juice of 1 lemon
Fresh parsley chopped (for garnish)

Instructions

Heat olive oil in a large skillet over medium-high heat. While it heats, season your stew meat with sea salt, black pepper, smoked paprika, and garlic powder.
Sear the beef in batches, 2–3 minutes per side, until browned on all sides. Don’t skip this step — it locks in flavor and gives the meat a delicious crust.
Transfer the seared beef to your Crockpot. Pour in the bottle of summer ale, scraping up any browned bits from the skillet and adding those to the pot as well (they’re flavor gold!).
Cover and cook on LOW for 6–7 hours or on HIGH for 2–4 hours, until the beef is tender.
In the last hour of cooking, stir in the red onion, bell pepper, and zucchini. Squeeze in the fresh lemon juice for a bright, zesty lift.
After the final hour, taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley for color and a fresh herbal note.

Notes

This recipe is great for summer meal prep — make a double batch and freeze half.
Hosting guests? Serve it in shallow bowls over creamy polenta with grilled bread on the side.
Want a creamy version? Stir in a spoonful of crème fraîche or sour cream just before serving.

Nutrition