Pioneer Woman’s Crockpot Beef Stew is a rich, hearty, and comforting meal that’s perfect for busy days. Slow-cooked to perfection, this stew features tender beef, flavorful vegetables, and a thick, savory broth. It’s a simple, hands-off recipe that delivers big flavors with minimal effort, making it a family favorite.
Why You’ll Love This Recipe
- Set-It-and-Forget-It – The crockpot does all the work, making this an easy meal.
- Rich and Flavorful – Slow cooking enhances the depth of flavors.
- Perfect Comfort Food – Ideal for cold nights or cozy family dinners.
- Great for Meal Prep – Leftovers taste even better the next day.
- Customizable – Adjust vegetables and seasonings to your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef chuck or stew meat, cut into cubes
- Carrots, celery, and potatoes
- Onion and garlic
- Beef broth
- Tomato paste
- Worcestershire sauce
- Bay leaves
- Thyme and rosemary
- Flour (for thickening)
- Olive oil
- Salt and pepper
Directions
- Sear the Beef – Heat olive oil in a pan over medium-high heat. Coat beef cubes in flour, then sear until browned on all sides. Transfer to the crockpot.
- Add Vegetables – Place carrots, celery, potatoes, onions, and garlic in the crockpot.
- Prepare the Broth – In a bowl, mix beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over the beef and vegetables.
- Slow Cook – Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is tender.
- Serve and Enjoy – Remove bay leaves, adjust seasoning, and serve warm.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (low) or 4-5 hours (high)
- Total Time: 7-8 hours and 15 minutes
Variations
- Spicy Kick: Add red pepper flakes or cayenne for extra heat.
- Thicker Gravy: Mix cornstarch with water and stir into the stew 30 minutes before serving.
- Extra Vegetables: Mushrooms, peas, or bell peppers add more texture and flavor.
- Gluten-Free Option: Use cornstarch instead of flour for thickening.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat or in the microwave, adding broth if needed.
FAQs
Can I use a different cut of beef?
Yes, short ribs or brisket work well, but chuck roast is best for tenderness.
Does searing the beef make a difference?
Yes, searing locks in flavor and enhances the depth of the stew.
Can I add wine for extra flavor?
Absolutely! A splash of red wine adds richness to the broth.
How do I make the broth thicker?
Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in near the end of cooking.
What can I serve with this stew?
Crusty bread, mashed potatoes, or a simple green salad pair well.
Can I make this in an Instant Pot?
Yes! Use the sauté function to brown the beef, then pressure cook on high for 35 minutes with a natural release.
Do I need to peel the potatoes?
Not necessarily—leaving the skin on adds texture and nutrients.
Can I use frozen vegetables?
Yes, but add them in the last hour to prevent overcooking.
How can I make this stew dairy-free?
The recipe is naturally dairy-free, just avoid thickening with butter-based roux.
What’s the best way to reheat leftovers?
Simmer gently on the stovetop, adding broth if needed to maintain the consistency.
Conclusion
Pioneer Woman’s Crockpot Beef Stew is a delicious and effortless meal that’s perfect for any occasion. With its tender beef, hearty vegetables, and rich broth, it’s the ultimate comfort food. Whether you’re making it for a cozy family dinner or prepping meals ahead of time, this slow-cooked stew is sure to be a hit. Serve with your favorite sides and enjoy a warm, satisfying bowl of homemade goodness!
PrintPioneer Woman’s Crockpot Beef Stew
- Prep Time: 10 minutes
- Cook Time: 4 to 5 hours on HIGH
- Total Time: Approximately 4 hours and 10 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Description
Description: This Crockpot Beef Stew combines succulent beef chunks with hearty vegetables, all simmered in a savory broth. It’s an easy, set-it-and-forget-it meal that’s perfect for busy days and sure to warm you up on chilly evenings.
Ingredients
- 2 1/2 lbs. beef stew meat
- 1 1/2 cups beef stock
- 3/4 cup red wine
- 3 tbsp. tomato paste
- 3 tbsp. Worcestershire sauce
- 1/4 cup all-purpose flour
- 3 cloves garlic, chopped
- 1 1/2 tsp. seasoned salt
- 1/2 tsp. ground black pepper
- 4 sprigs fresh thyme
- 1 onion, cut into 1-inch pieces
- 3 carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 8 oz. whole mushrooms (white or baby bella), halved
- Kosher salt, to taste
- Cooked wide egg noodles or mashed potatoes, for serving
- 2 tbsp. chopped fresh parsley
Instructions
-
Prepare the Beef:
- Place the beef stew meat in the base of a 6-quart slow cooker.
-
Mix the Sauce:
- In a large measuring cup or bowl, whisk together the beef stock, red wine, tomato paste, Worcestershire sauce, flour, garlic, seasoned salt, and ground black pepper until smooth.
-
Assemble the Stew:
- Pour the sauce mixture over the beef in the slow cooker.
- Add the thyme sprigs on top.
- Layer the onion, carrots, celery, and mushrooms over the beef and sauce.
-
Cook:
- Cover the slow cooker with the lid.
- Cook on HIGH for 4 to 5 hours, stirring halfway through, until the beef is tender and the vegetables are cooked through.
-
Finish and Serve:
- Once cooked, remove the thyme sprigs.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the stew over cooked wide egg noodles or mashed potatoes.
- Garnish with chopped fresh parsley before serving.
Notes
-
Browning the Beef (Optional): For added depth of flavor, you can brown the beef in a skillet with a bit of oil before adding it to the slow cooker. This step is optional but enhances the stew’s richness.
-
Vegetable Variations: Feel free to add other root vegetables like parsnips or turnips for additional flavor and texture.
-
Thickening the Stew: If you prefer a thicker stew, you can remove a cup of the cooking liquid, whisk in an additional tablespoon of flour until smooth, and then stir it back into the stew. Let it cook for an additional 10-15 minutes to thicken.
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