Pioneer Woman’s Crockpot Beef Stew is a warm, hearty meal filled with tender chunks of beef, soft vegetables like carrots and potatoes, and a rich, flavorful broth that practically melts in your mouth. It’s the kind of stew that fills your kitchen with that cozy, homey smell that makes you want to wrap up in a blanket and relax.
I love how easy this recipe is to throw together in the morning and then walk away, letting the crockpot do all the hard work. The beef gets so tender it almost falls apart, and the veggies soak up all those lovely juices. Whenever I make this stew, it feels like a slow-cooked hug from the inside out!
One of my favorite ways to serve this stew is with a big chunk of crusty bread for dipping into all the delicious sauce. It’s perfect for a chilly evening when you want something simple but totally satisfying. This stew always feels like a special treat, but without any of the fuss, and it’s sure to be a hit whether you’re feeding family or friends.
Key Ingredients & Substitutions
Beef chuck roast: This cut is great for stew because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, brisket or short ribs work well too.
Vegetables: Carrots, potatoes, and celery add classic stew texture. Yukon gold potatoes hold shape nicely, but russet potatoes can be used. For a different twist, try adding parsnips or turnips.
Broth and tomato paste: Beef broth gives a rich base, and tomato paste deepens flavor. If you prefer less acidity, reduce tomato paste or substitute with a mild beef stock.
Herbs: Thyme and rosemary offer earthy notes. Fresh herbs work well if you have them, but dried ones are easy and handy for slow cooking.
How Can I Get Tender, Flavorful Beef in the Crockpot?
Browning the beef before slow cooking is a game changer. It seals in juices and adds rich flavor. Here’s how to do it:
- Pat beef dry and season with salt and pepper.
- Heat oil in a pan over medium-high heat.
- Brown beef cubes in batches so you don’t overcrowd the pan—about 3-4 minutes per side.
- Don’t rush this step; good browning means better stew.
After browning, transfer beef to the crockpot and let it cook low and slow to become tender. This method makes the meat melt-in-your-mouth delicious every time.
Equipment You’ll Need
- Large skillet – I prefer a sturdy skillet to brown the beef because it helps lock in flavor and gets those nice caramelized bits.
- Slow cooker – the main tool for this recipe, it makes the beef tender and the veggies soft without much fuss.
- Mixing bowl – handy for whisking together broth, tomato paste, and spices before pouring into the crockpot.
- Measuring spoons and cups – to keep ingredients just right and ensure a tasty stew every time.
- Sturdy spoon or ladle – perfect for stirring and serving the hearty stew.
Flavor Variations & Add-Ins
- Swap beef for chicken: Use chicken thighs for a lighter, quicker version that still stays tender in the crockpot.
- Add mushrooms: Sauté and toss in with the veggies for an earthy, umami boost.
- Include green beans or peas: Stir in during the last 30 minutes for fresh, bright flavor and color.
- Use different herbs: Fresh rosemary or thyme can add a vivid, aromatic touch compared to dried herbs.
How to Make Pioneer Woman’s Crockpot Beef Stew
Ingredients You’ll Need:
- 2 pounds beef chuck roast, cut into 1½-inch cubes
- 2 tablespoons vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks (Yukon gold or russet)
- 2 stalks celery, cut into chunks
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe needs about 20 minutes for preparing the ingredients and browning the beef. Then, the crockpot does its magic with 7-8 hours on low or 4-5 hours on high for slow cooking. Finally, add 30 minutes to thicken the stew at the end. In total, expect roughly 8 hours if cooking on low, or about 5 to 6 hours on high.
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the vegetable oil in a large skillet over medium-high heat. Sprinkle salt and pepper on the beef cubes. Work in batches so the meat browns well, and cook the pieces about 3-4 minutes per side until they get a nice golden color. Transfer the browned beef to your crockpot.
2. Cook the Onion and Garlic:
In the same skillet, add the diced onion and cook for about 3-5 minutes until softened. Toss in the minced garlic and cook for an extra minute until it smells lovely. Then, add them to the crockpot with the beef.
3. Mix the Broth and Seasonings:
In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour this mixture over the beef and onions in the crockpot.
4. Add the Vegetables:
Place the carrots, potatoes, and celery right on top of the beef and broth mixture in the crockpot. This layering helps everything cook evenly.
5. Slow Cook the Stew:
Cover your crockpot and cook on low heat for 7-8 hours, or if you’re short on time, cook on high for 4-5 hours. You’ll know it’s done when the beef is tender and the vegetables are soft.
6. Thicken the Broth:
About 30 minutes before serving, whisk the all-purpose flour into the cold water to make a smooth slurry. Stir this into the stew in the crockpot, cover again, and cook for another 30 minutes. This step will thicken the broth beautifully.
7. Final Touches and Serving:
Remove the bay leaves and taste the stew, adding salt and pepper if needed. Serve your delicious beef stew hot, sprinkled with fresh parsley. A side of crusty bread makes a perfect partner to soak up all the tasty sauce.
Can I Use Frozen Beef for This Stew?
It’s best to use fresh or fully thawed beef for browning and even cooking. If you have frozen beef, thaw it in the fridge overnight before starting the recipe to ensure tenderness and safety.
Can I Prepare This Stew Ahead of Time?
Yes! You can brown the beef and prep the veggies ahead, then store everything separately in the fridge for up to a day. Assemble and cook in the crockpot when ready for a fresh, comforting meal.
How Should I Store Leftovers?
Keep leftover stew in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
What Can I Substitute for Flour to Thicken the Stew?
You can use cornstarch instead of flour—mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry, then stir it in during the last 30 minutes of cooking to thicken the stew nicely.
