The Pioneer Woman’s Crockpot Beef Stew is a hearty and comforting dish that combines tender beef, flavorful vegetables, and a rich broth, all simmered to perfection in a slow cooker. This recipe is perfect for busy individuals seeking a warm, satisfying meal with minimal hands-on time.
Why You’ll Love This Recipe
- Convenient – Utilizes a slow cooker for easy, hands-off cooking.
- Flavorful – Combines savory beef with aromatic herbs and vegetables.
- Hearty – A filling meal that’s perfect for colder days.
- Make-Ahead – Great for meal prep and tastes even better the next day.
- Versatile – Pairs well with various sides like mashed potatoes or crusty bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef stew meat
- Beef stock
- Red wine
- Tomato paste
- Worcestershire sauce
- All-purpose flour
- Garlic cloves, chopped
- Seasoned salt
- Ground black pepper
- Fresh thyme sprigs
- Onion, cut into 1-inch pieces
- Carrots, cut into 1-inch pieces
- Celery, cut into 1-inch pieces
- Mushrooms, halved
- Kosher salt, to taste
- Cooked wide egg noodles or mashed potatoes, for serving
- Fresh parsley, chopped, for garnish
Directions
- 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, whisk together the beef stock, red wine, tomato paste, Worcestershire sauce, flour, chopped garlic, seasoned salt, and ground black pepper until well combined. Pour this mixture over the beef in the slow cooker.
- Add Vegetables: Place the thyme sprigs on top of the beef, then add the onion, carrots, celery, and mushrooms over the thyme.
- Cook: Cover the slow cooker and cook on high for 4 to 5 hours, stirring halfway through the cooking time.
- Finish and Serve: Once the cooking time is complete, remove the thyme sprigs. Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve the stew over cooked wide egg noodles or mashed potatoes, and garnish with chopped fresh parsley.
Recipe adapted from The Pioneer Woman’s Slow Cooker Beef Stew.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 4 to 5 hours on high
- Total Time: Approximately 4 hours and 10 minutes
Variations
- Vegetable Additions: Incorporate potatoes, parsnips, or turnips for added heartiness.
- Herb Substitutions: Use dried thyme if fresh is unavailable, or add rosemary for extra flavor.
- Wine Substitute: Replace red wine with additional beef stock if preferred.
- Thickening Option: For a thicker stew, mix a slurry of cornstarch and water and stir it in during the last 30 minutes of cooking.
- Spice Level: Add a pinch of red pepper flakes for a subtle kick.
Storage/Reheating
- Storage: Allow the stew to cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days.
- Reheating: Warm the stew in a saucepan over medium heat until heated through, stirring occasionally. Alternatively, reheat individual portions in the microwave.
- Freezing: Place cooled stew in freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use a different cut of beef?
Yes, cuts like chuck roast or bottom round are suitable for slow cooking and will become tender during the long cooking process.
Is it necessary to brown the meat before adding it to the slow cooker?
Browning the meat can enhance the flavor through caramelization, but this recipe is designed to be convenient by skipping that step without compromising taste.
Can I omit the red wine?
Yes, you can substitute the red wine with additional beef stock if you prefer not to use alcohol.
How can I make this stew gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the stew. Ensure all other ingredients, like Worcestershire sauce, are gluten-free.
Can I add other vegetables to the stew?
Absolutely! Feel free to add vegetables like potatoes, peas, or green beans to suit your taste.
What can I serve with this beef stew?
This stew pairs well with crusty bread, mashed potatoes, or over egg noodles. A side salad can also complement the meal.
PrintPioneer Woman’s Crockpot Beef Stew
This slow-cooked beef stew is hearty, comforting, and packed with rich flavors. Tender chunks of beef, potatoes, carrots, and a savory broth come together effortlessly in the crockpot for the ultimate set-it-and-forget-it meal. Perfect for a cozy family dinner or meal prepping for the week!
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (low) or 4-5 hours (high)
- Total Time: 8 hours
- Yield: 6-8 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Comfort Food
Ingredients
- 2 lbs (900g) beef stew meat (chuck roast cut into cubes)
- 3 tbsp all-purpose flour (for coating the beef)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil or butter (for browning the beef)
- 4 cups beef broth (low sodium preferred)
- 1 cup red wine (optional, for depth of flavor, or substitute with more broth)
- 2 tbsp tomato paste (adds richness)
- 3 cloves garlic (minced)
- 1 onion (diced)
- 4 carrots (cut into chunks)
- 3 medium potatoes (Yukon Gold or Russet, diced into 1-inch cubes)
- 2 celery stalks (chopped)
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
- 1 bay leaf
- 1 tbsp Worcestershire sauce (for umami flavor)
- 1 tsp smoked paprika (optional, for extra warmth)
- 1 cup frozen peas (added at the end for color and sweetness)
- 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
For Serving:
- Fresh parsley (chopped, for garnish)
- Crusty bread or biscuits (for dipping, optional but recommended!)
Instructions
Step 1: Prepare & Brown the Beef
- In a large bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef in batches until browned on all sides (about 3-4 minutes per batch).
- Transfer the browned beef to the crockpot.
Step 2: Load Up the Crockpot
- Add carrots, potatoes, celery, onion, and garlic to the crockpot.
- Stir in beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, smoked paprika, and bay leaf.
- Cover and cook on:
- LOW for 7-8 hours (for the most tender beef)
- HIGH for 4-5 hours (if short on time)
Step 3: Finishing Touches
- 30 minutes before serving, stir in the frozen peas.
- If you prefer a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir into the crockpot. Let cook for 15-20 more minutes until thickened.
- Remove bay leaf before serving.
Step 4: Serve & Enjoy!
- Ladle into bowls and garnish with fresh parsley.
- Serve with crusty bread, biscuits, or over mashed potatoes for extra comfort.
Notes
- Best Cut of Beef: Chuck roast works best for stews, as it becomes incredibly tender when slow-cooked.
- No Wine? Just replace with additional broth or use a splash of balsamic vinegar for depth.
- Make It Spicier: Add 1 tsp red pepper flakes for a little heat.
- Storage: Keeps well in the fridge for 3-4 days or freeze for up to 3 months.