Slow Cooker Chunky Beef Chili Stew

Slow cooker chunky beef chili stew is combines the best of both worlds: chili & stew! Chunks of beef stew meat, ground beef, tomatoes, vegetables, and chili seasonings cook together in this meaty beef crockpot recipe. Low-carb, paleo, and Whole30 compatible, this healthy beef recipe will hit the spot but not the waistline. Instructions to make this chili inspired beef stew in the Instant Pot are also included. 

Ingredients For Beef Chili Stew

• Beef Stew Meat
• Ground Beef
• Whole Tomatoes (with juices)
• Diced Tomatoes (with juices)
• Bell Peppers
• Onion
• Garlic
• Seasonings: salt, pepper, chili powder, cumin, oregano, paprika

How To Make Chunky Beef Chili Stew In The Crock-Pot

Slow Cooker

1. Add the oil to a large skillet over medium-high heat. When hot, add the ground beef and beef sirloin. Cook until browned, approximately 3 to 5 minutes. Drain the grease and add the beef to the slow cooker.
2. Add all other ingredients to the slow cooker. Stir to mix well.
3. Cook on HIGH for 3 to 4 hours or LOW 6 to 8.

Instant Pot

1. 1. Turn on the pressure cooker and select sauté. Once hot, add the oil and beef sirloin. Cook until beef is browned, approximately 3-5 minutes. Remove beef from the pressure cooker and set aside.
   2. Add the ground beef, bell pepper, and onion to the pot. Cook 5-7 minutes, or until the vegetables are soft.  Add the garlic and cook an additional minute. Drain fat excess grease if necessary.
   3. Add the beef sirloin back to the pressure cooker along with all remaining ingredients. Stir to mix well.
   4. Close lid and seal valve. Set or high pressure setting for 20 minutes.
   5. When cooking time is complete, let the pressure naturally release 5 minutes then quick release any remaining pressure.

FAQs & Tips

What Type Of Beef To Use

For this chunky beef chili stew, I use a combination of chopped beef and ground beef.  For the chopped beef, I use beef stew meat. In place of the beef stew meat, I suggest cutting up roast like chuck roast or rump roast.

How do you keep the vegetables from turning mushy?

Cut the bell peppers and onions into into larger chunks than normal. While you can of course cut your vegetables into any size you want, I suggest you cut the meat & vegetables into uniform-size chunks so they cook evenly.

How to serve this beef chili stew

The sky is the limit when it comes to serving this beef stew. Since it has chili flavors, I garnish with cilantro and avocado and eat as-it. Green onions, sliced jalapeños, and of course cheese (depending on your dietary restrictions) are other topping suggestions. You can also serve this over rice (cauliflower or regular), zoodles, pasta, etc. 

How to store and freeze leftovers

Store leftover slow cooker beef chili stew an air-tight container in the refrigerator for up to 4 days. To freeze leftovers, let the dish cool completely. Once cooled, add the food to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the in your freezer for up to 2 months. To reheat leftover chili stew, you have two options. You can either thaw the stew overnight  in the refrigerator OR add the stew directly to the slow cooker or Instant Pot & thaw on the warm setting.

What size slow cooker should you use?

I used a 6-quart slow cooker or Instant Pot.

Beef Chili & Stews Recipes 

• Old Fashioned Beef Chili

• Supreme Pizza Stew

• Hamburger Stew 

• Salsa Beef

• Chorizo Beef Chili

• Poor Man’s

Slow Cooker Chunky Beef Chili

Pin Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

Slow cooker chunky beef chili stew is combines the best of both worlds: chili & stew! Chunks of beef stew meat, ground beef, tomatoes, vegetables, and chili seasonings cook together in this meaty beef crockpot recipe. Low-carb, paleo, and Whole30 compatible, this healthy beef recipe will hit the spot but not the waistline. Instructions to make this chili inspired beef stew in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 pound beef sirloin, cut into 1-inch chunks
• 1 pound ground beef
• 1 large bell pepper, chopped
• 1 large onion, chopped
• 28 ounces whole tomatoes (with juices)
• 15 ounces diced tomatoes (with juices)
• 2 garlic cloves, minced
• 2 tablespoon chili powder
• 1 1/2 teaspoon salt (or more)
• 2 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 1 tablespoon oil

Cook Mode Prevent your screen from going dark

Instructions

Slow Cooker

1. Add the oil to a large skillet over medium-high heat. When hot, add the ground beef and beef sirloin. Cook until browned, approximately 3 to 5 minutes. Drain the grease and add the beef to the slow cooker.
2. Add all other ingredients to the slow cooker. Stir to mix well.
3. Cook on HIGH for 3 to 4 hours or LOW 6 to 8.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot, add the oil and beef sirloin. Cook until beef is browned, approximately 3-5 minutes. Remove beef from the pressure cooker and set aside.
2. Add the ground beef, bell pepper, and onion to the pot. Cook 5-7 minutes, or until the vegetables are soft.  Add the garlic and cook an additional minute. Drain fat excess grease if necessary.
3. Add the beef sirloin back to the pressure cooker along with all remaining ingredients. Stir to mix well.
4. Close lid and seal valve. Set or high pressure setting for 20 minutes.
5. When cooking time is complete, let the pressure naturally release 5 minutes then quick release any remaining pressure.

Nutrition

• Serving Size:
• Calories: 308
• Sugar: 5.2 g
• Sodium: 782.5 mg
• Fat: 9.5 g
• Saturated Fat: 3.1 g
• Carbohydrates: 11.3 g
• Fiber: 3.2 g
• Protein: 44.2 g
• Cholesterol: 112.2 mg

This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/