PIONEER WOMAN’S CROCKPPOT BEEF STEW RECIPE
This Pioneer Woman–style crockpot beef stew is rich, hearty, and deeply flavorful. Tender beef, potatoes, and vegetables slow-cook to perfection, creating a comforting, cozy dinner ideal for busy days and cold-weather nights.
Ingredients
- 2 lbs beef stew meat cut into cubes
- 4 potatoes diced
- 3 carrots sliced
- 2 celery stalks chopped
- 1 onion diced
- 3 cloves garlic minced
- 3 cups beef broth
- 1 14.5 oz can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 2 tablespoons flour optional, for thickening
Instructions
Brown the Beef (Optional but Recommended):
- Heat olive oil in a skillet over medium-high heat. Season beef with salt and pepper, then brown on all sides. Transfer to crockpot.
Add Vegetables:
- Add potatoes, carrots, celery, onion, and garlic into the crockpot.
Add Broth and Seasoning:
- Pour in beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, and rosemary. Stir gently to combine.
Slow Cook:
- Cover and cook on LOW 7–8 hours or HIGH 4–5 hours, until beef is tender.
Thicken (Optional):
- If you want a thicker stew, mix flour with ¼ cup water, then stir into stew and cook 20 minutes more.
Serve:
- Serve hot with bread, biscuits, or mashed potatoes.
Notes
- Make Ahead: Prep all ingredients the night before and store in fridge.
- Flavor Boost: Add a splash of red wine or a bay leaf while slow-cooking.
- Serving Suggestions: Perfect with crusty bread, cornbread, or a simple salad.
- Allergy-Friendly Options: Gluten-free if you skip flour or use cornstarch.
- Storage Tips: Refrigerate up to 4 days; freeze up to 3 months.