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Pioneer Woman’s Crockpot Beef Stew

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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!

Ingredients

Scale
  • 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

  1. In a large bowl, toss the beef cubes with flour, salt, and black pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear the beef in batches until browned on all sides (about 3-4 minutes per batch).
  4. Transfer the browned beef to the crockpot.

Step 2: Load Up the Crockpot

  1. Add carrots, potatoes, celery, onion, and garlic to the crockpot.
  2. Stir in beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, smoked paprika, and bay leaf.
  3. 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

  1. 30 minutes before serving, stir in the frozen peas.
  2. 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.
  3. 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.

Find it online: https://ukfinda.com/pioneer-womans-crockpot-beef-stew/