Pioneer Woman’s Crockpot Beef Stew is a hearty, comforting dish made with tender chunks of beef, carrots, potatoes, and peas all slow-cooked to perfection. The rich, flavorful broth warms you up and fills your kitchen with the most inviting aroma. It’s the kind of stew that makes you want to curl up with a good book or gather your family around the table for a cozy meal.
I love how easy this stew is to put together, especially on busy days when I don’t have a lot of time to spend in the kitchen. Just toss all the ingredients into the crockpot in the morning, and by dinnertime, you have a tender, home-cooked meal ready to enjoy. It’s like coming home to a hug in a bowl—comfort food at its best!
One of my favorite ways to serve this stew is with some crusty bread to soak up all the delicious juices. I also like to sprinkle a little fresh parsley on top for a burst of color and freshness. This stew always brings everyone to the table with smiles, and I find it’s perfect for chilly nights when you just want something warm and satisfying.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect here because it becomes tender and juicy when slow-cooked. If you can’t find chuck roast, stew beef or brisket are good options.
Flour: Helps thicken the stew. You can substitute with cornstarch or arrowroot powder for a gluten-free version—just use less cornstarch and mix with cold water before adding.
Beef broth: Choose a good quality broth for rich flavor, or use low-sodium broth to control salt. If you don’t have beef broth, chicken or vegetable broth also work in a pinch.
Tomato paste: Adds depth and body to the sauce. If you’re out, canned tomato sauce or even a bit of ketchup can work, though the flavor will be slightly different.
Carrots and potatoes: Classic stew veggies that soften nicely in the slow cooker. Sweet potatoes or parsnips are tasty alternatives if you want a twist.
How Do I Brown the Beef Perfectly for More Flavor?
Browning beef cubes before slow cooking is key to a richer stew. It adds a caramelized, deep flavor you won’t get if you skip this step.
- Pat beef dry to avoid steaming.
- Season with salt and pepper, then coat lightly with flour.
- Heat oil in a skillet on medium-high heat until shimmering.
- Add beef cubes in batches, don’t crowd the pan, and brown all sides—about 3-4 minutes per batch.
- Transfer browned beef to crockpot and repeat with remaining meat.
This bit of prep makes a big difference and is worth the extra time. The flour helps create a nice crust and later thickens the stew.
Equipment You’ll Need
- Slow cooker – It’s the best way to cook this stew low and slow, making the beef tender and flavorful.
- Large skillet – I recommend this for browning the beef, which adds extra flavor to the stew.
- Sharp knife and cutting board – For chopping the onions, carrots, and potatoes easily and safely.
- Measuring cups and spoons – To measure out broth, tomato paste, Worcestershire sauce, and seasonings accurately.
- Silicone spatula or wooden spoon – For stirring ingredients in the skillet and crockpot without scratching the surfaces.
Flavor Variations & Add-Ins
- Swap beef for lamb or chicken for a different take on the stew; just adjust cooking times accordingly.
- Add diced celery or parsnips for extra flavor and texture; they cook well with the other vegetables.
- Use fresh herbs like rosemary or parsley instead of thyme for a brighter, herbal flavor.
- Stir in a splash of red wine or a dash of hot sauce to add depth and a little heat to the stew.
Pioneer Woman’s Crockpot Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 3 pounds beef chuck roast, cut into 2-inch cubes
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 1/4 cup tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme (or 3-4 sprigs fresh thyme)
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
Optional Garnish:
- Fresh thyme sprigs or parsley
Time Needed
This recipe takes about 20 minutes to prep, browning the beef and chopping vegetables. Then, it cooks low and slow in the crockpot for 7-8 hours, or on high for 4-5 hours. Add another 1 to 1.5 hours to cook the potatoes and carrots in the last part of cooking. It’s a perfect set-it-and-forget-it meal!
Step-by-Step Instructions
1. Prepare and Brown the Beef
Start by patting your beef cubes dry with paper towels. Season them well with salt and pepper. Toss the beef in the flour to coat each piece lightly, shaking off extra flour. Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per batch, making sure each side gets a nice sear. Transfer the browned beef to your slow cooker.
2. Cook the Onion and Garlic
In the same skillet, turn the heat down to medium. Add the chopped onion and sauté until it’s soft and translucent, about 4-5 minutes. Stir in the garlic and cook for just 1 more minute until it smells amazing. Pour this onion and garlic mix into the slow cooker with the beef.
3. Build the Stew Base
Add the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves to the slow cooker. Stir everything gently so the flavors start blending well.
4. Slow Cook the Stew
Cover the crockpot and cook on low for 7-8 hours, or on high for 4-5 hours. The beef should be tender and full of flavor.
5. Add Vegetables
About 1 to 1.5 hours before serving, add the chunks of carrots and potatoes to the stew. Stir gently to combine, then cover and let the vegetables cook until soft but still hold their shape.
6. Final Touches and Serving
Before serving, remove the bay leaves and any thyme sprigs you used. Taste the stew and adjust salt and pepper if needed. Serve it hot, with a sprinkle of fresh thyme or parsley for a fresh touch. Pair it with crusty bread or creamy mashed potatoes for a cozy, satisfying meal.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to fully thaw it in the refrigerator overnight before cooking. This helps the beef cook evenly and stay tender in the slow cooker.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can brown the beef and chop the vegetables a day ahead, then store everything separately in the fridge. Assemble in the crockpot and cook as directed the next day for the best flavor.
How Should I Store Leftover Stew?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, warm gently on the stove or microwave, stirring occasionally to heat evenly.
Can I Add Other Vegetables to the Stew?
Yes! Feel free to add celery, parsnips, or mushrooms for extra flavor and texture. Just add them along with the carrots and potatoes about 1 to 1.5 hours before the stew finishes cooking.
