Looking for a cozy, comforting dish that’s perfect for those hot summer days when you don’t want to heat up the kitchen? This Slow Cooked Summer Beef Casserole is exactly what you need. Tender chunks of beef, fresh summer vegetables, and a savory broth come together in a slow cooker to create a hearty meal with minimal effort. It’s one of those recipes that feels like a warm hug in a bowl, without making you sweat over the stove.
If you’re like me, you’re always searching for ways to make your summer meals more manageable. I mean, who really wants to be in the kitchen all day when the sun’s shining outside? That’s where this casserole comes in. All you need to do is prep the ingredients, toss them into the slow cooker, and let it work its magic. The result is a tender, flavor-packed casserole that’s perfect for a family dinner or meal prep for the week ahead.
Whether you serve it on a busy weeknight or as a special weekend meal, this Slow Cooked Summer Beef Casserole will quickly become a favorite in your rotation.
Why You’ll Love This Recipe
- Effortless – Prep it, set it, and forget it. The slow cooker does all the work.
- Perfect for summer – It’s made with seasonal veggies, like bell peppers, zucchini, and tomatoes, that shine in this dish.
- Tender and flavorful – The slow cooking process breaks down the beef, making it melt-in-your-mouth tender.
- Customizable – Swap in your favorite veggies or add extra seasonings to make it your own.
- Crowd-pleasing – Hearty enough for the family, but light enough to enjoy on a warm summer night.
- Great for meal prep – Make a big batch and store it for meals throughout the week.
- Minimal cleanup – Everything goes in one pot—perfect for keeping your kitchen mess to a minimum.
Ingredients You’ll Need
Here’s what you’ll need to get started on this easy, summer-inspired beef casserole:
- 1.5 to 2 pounds beef stew meat (or chuck roast, cut into chunks)
(Choose a cut of beef that’s good for slow cooking, like chuck roast or stew meat, as they’ll become nice and tender.) - 1 onion, chopped
(Adds a bit of sweetness and depth to the dish.) - 2 cloves garlic, minced
(Garlic makes everything better, trust me!) - 1 bell pepper, chopped
(Choose your favorite color, or mix it up for a pop of color.) - 1 zucchini, chopped
(Zucchini is a summer staple and adds a nice, mild flavor that absorbs all the seasoning.) - 2 large tomatoes, diced
(Fresh tomatoes give the casserole a juicy, bright flavor.) - 1 cup carrots, sliced
(Carrots add a little sweetness and texture to the mix.) - 2 cups beef broth
(Beef broth creates a rich, savory base for the casserole.) - 1 tablespoon tomato paste
(Gives the casserole a deeper, umami flavor.) - 1 teaspoon dried thyme
(Thyme pairs wonderfully with beef and adds a subtle herby note.) - 1 teaspoon dried basil
(Basil adds an aromatic touch that complements the veggies and beef.) - 1/2 teaspoon salt
(Season the casserole to bring out all the flavors.) - 1/4 teaspoon black pepper
(Freshly ground black pepper adds a little kick.) - 1 tablespoon olive oil (optional)
(For browning the beef before adding it to the slow cooker, though this is optional if you’re looking to save time.)
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Brown the beef (optional)
While this step is optional, browning the beef before it goes into the slow cooker helps develop a richer flavor. To do so, heat the olive oil in a skillet over medium-high heat. Add the beef chunks and brown them on all sides, about 5–7 minutes. Once browned, transfer the beef to the slow cooker.
If you’re short on time, you can skip this step and simply add the raw beef directly to the slow cooker.
Step 2: Add the veggies
To the slow cooker, add the chopped onion, garlic, bell pepper, zucchini, tomatoes, and carrots. These fresh summer vegetables not only give the casserole amazing flavor but also a beautiful, colorful appearance.
Step 3: Stir in the liquids and seasonings
Add the beef broth and tomato paste to the slow cooker. Stir to combine, making sure the tomato paste dissolves evenly into the broth. Then, sprinkle in the thyme, basil, salt, and pepper. Stir everything together until it’s well mixed.
Step 4: Slow cook it
Cover the slow cooker and cook on low for 6–8 hours, or on high for 3–4 hours. The slow cooker will tenderize the beef and allow the vegetables to meld together into a rich, savory casserole. You’ll know it’s done when the beef is fork-tender and the flavors are fully developed.
Step 5: Taste and adjust
Once the casserole is cooked, give it a taste and adjust the seasonings as needed. You may want to add a pinch more salt or pepper depending on your taste.
Step 6: Serve and enjoy
Scoop the casserole into bowls and serve it as-is or with a side of crusty bread or rice to soak up all the flavorful broth. It’s great on its own, but if you have extra veggies on hand, throw in a handful of spinach or kale during the last 30 minutes of cooking for an extra boost of greens.
Helpful Tips
Feel free to add more vegetables
This recipe is super flexible. You can easily add or substitute vegetables based on what’s in season or what you have on hand. Try adding potatoes, green beans, or even eggplant for extra variety. Just be mindful of cooking times—harder vegetables like potatoes will need a bit longer to cook.
No slow cooker? No problem!
If you don’t have a slow cooker, you can make this casserole in a Dutch oven or large pot on the stovetop. Brown the beef and sauté the vegetables in the pot, then add the broth, tomato paste, and seasonings. Cover and simmer on low for 1.5 to 2 hours until the beef is tender.
Make it spicy
If you like a little heat, throw in some red pepper flakes or a chopped jalapeño to kick things up. It adds a nice spicy contrast to the sweetness of the vegetables.
Freeze for later
This casserole freezes beautifully. To freeze, let it cool completely, then transfer it to an airtight container or freezer-safe bag. It’ll last for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stove or in the microwave.
Serve it with sides
Although the casserole is a complete meal on its own, it pairs wonderfully with simple sides like mashed potatoes, roasted vegetables, or a light salad. You could also serve it with a side of quinoa or couscous for a heartier meal.
Frequently Asked Questions (FAQs)
Can I use a different cut of beef?
Yes, you can use other cuts of beef like chuck roast or even ground beef. Just be sure to adjust the cooking time for different cuts. For example, ground beef cooks faster, so it may only need 3–4 hours on low.
Can I make this recipe in advance?
Yes, you can prep everything the night before and store it in the refrigerator. Then, just set the slow cooker to cook in the morning for a hassle-free dinner later on.
Can I make this vegetarian?
Absolutely! Swap out the beef for hearty vegetables like mushrooms, eggplant, or lentils. You can also use vegetable broth instead of beef broth to keep it vegetarian-friendly.
How do I make this spicier?
To make this casserole spicy, add some red pepper flakes or a diced jalapeño to the mix. You can also top it with some hot sauce for a spicy kick when serving.
Can I use frozen vegetables?
Fresh vegetables work best for this recipe, but frozen vegetables will work in a pinch. Just be sure to add them later in the cooking process (about an hour before the end) to prevent them from becoming mushy.
This Slow Cooked Summer Beef Casserole is everything you need for a cozy, delicious meal without spending too much time in the kitchen. It’s packed with fresh summer vegetables, hearty beef, and plenty of flavor, all made easy in the slow cooker. I love how hands-off this recipe is, and it’s the kind of dish that always delivers.
If you’re looking for a summer meal that’s both comforting and light, this casserole is the way to go. Make it once, and you’ll want to keep it in your regular meal rotation all season long.
Give it a try and let me know how it turns out! Whether you serve it with rice or fresh bread, it’s a meal you’ll enjoy time and time again.
Slow Cooked Summer Beef Casserole
Ingredients
- 1 ½ lbs beef stew meat cut into cubes
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 large carrots peeled and sliced
- 2 medium potatoes peeled and diced
- 1 cup green beans trimmed and chopped
- 1 cup corn kernels fresh or frozen
- 1 can 14.5 oz diced tomatoes, undrained
- ½ cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and pepper to taste
Instructions
- Brown the beef: Heat olive oil in a large skillet over medium heat. Brown the beef stew meat in batches, about 3–4 minutes per batch. Transfer browned beef to the slow cooker.
- Sauté the vegetables: In the same skillet, sauté the chopped onion and minced garlic for about 2 minutes until softened and fragrant.
- Combine ingredients: Add the onion and garlic to the slow cooker along with the carrots, potatoes, green beans, corn, diced tomatoes, beef broth, thyme, oregano, paprika, salt, and pepper.
- Slow cook: Cover and cook on low for 6–8 hours, or until the beef is tender and the vegetables are fully cooked.
- Serve: Once the casserole is cooked, stir well and adjust seasoning if needed. Serve hot and enjoy!
Notes
- Feel free to swap in other vegetables based on what’s in season—zucchini, bell peppers, or peas would work great.
- You can substitute chicken broth for beef broth for a lighter version of the dish.
- If you like a thicker casserole, you can mix in a slurry of cornstarch and water during the last 30 minutes of cooking.
