A flavorful, hands-free dinner that combines tender beef, aromatic spices, and hearty vegetables—all made in one pot using a dump-and-go method.

Scale

2 lbs grass-fed beef stew meat

1 large onion, diced

4 garlic cloves, minced

3 carrots, thickly sliced

2 celery stalks, chopped

1 red bell pepper, sliced

1 can (14 oz) crushed tomatoes

1 cup low-sodium beef broth

1 tbsp tomato paste

1 tsp smoked paprika

1 tsp ground cumin

1/2 tsp turmeric

1 bay leaf

Salt and pepper to taste

2 tbsp olive oil (optional)

1/2 tsp crushed red pepper

Chop all vegetables and combine all ingredients in slow cooker.

Add canned tomatoes and broth. Stir gently to mix.

Optional: sear meat with olive oil before adding.

Set slow cooker to LOW for 6–8 hours or HIGH for 4.

Discard bay leaf before serving. Stir well and serve hot.

Use a freezer bag for pre-prepping the meal.

Vegetarian version swaps meat for chickpeas and portobello mushrooms.

Keywords: slow cooker dump, dump and go dinner, beef slow cooker recipe