Pioneer Woman’s Crockpot Beef Stew

Save this recipe on:

There’s something about a slow-simmered stew that brings a cozy comfort like no other dish. Pioneer Woman’s Crockpot Beef Stew is a true homestyle classic—tender chunks of beef, hearty potatoes, sweet carrots, and a deeply savory broth that melds everything together into a rich, warming bowl of goodness. The aroma alone will have your kitchen smelling like a countryside farmhouse feast.

This crockpot beef stew recipe is perfect for busy weeknights or lazy Sundays. Just set it in the morning and come home to a soul-soothing meal ready to enjoy. With simple ingredients and minimal prep, it’s a foolproof family favorite that always hits the spot.

---

Ingredients for Pioneer Woman’s Crockpot Beef Stew

• 2 lbs beef stew meat, cut into chunks
• 4 medium Yukon gold potatoes, peeled and diced
• 4 carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 1/4 cup tomato paste
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil (for browning beef)
• 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
• Fresh parsley, chopped (for garnish)

---

Step 1: Prep and Brown the Beef

Begin by patting the beef stew meat dry with paper towels—this helps it brown better. In a large skillet over medium-high heat, heat the olive oil. Once hot, add the beef in batches to avoid overcrowding, and sear until all sides are nicely browned. This step locks in flavor and gives the stew that signature rich taste. Transfer the browned beef to your crockpot.

---

Step 2: Layer the Vegetables

Add the chopped onions, garlic, potatoes, carrots, and celery into the crockpot over the beef. These vegetables will slowly soak up the flavorful broth and become beautifully tender as the stew cooks.

---

Step 3: Add the Broth and Seasonings

In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, paprika, salt, and pepper. Pour this mixture evenly over the meat and vegetables in the crockpot. Give everything a gentle stir to combine.

---

Step 4: Slow Cook to Perfection

Cover the crockpot and cook on low for 8–10 hours or high for 4–6 hours, until the beef is fork-tender and the vegetables are soft. The longer it cooks, the deeper the flavors develop.

---

Step 5: Thicken the Stew (Optional)

If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. About 30 minutes before serving, stir the slurry into the crockpot and continue cooking uncovered until the stew thickens to your liking.

---

Step 6: Garnish and Serve

Ladle the hot beef stew into bowls, sprinkle with freshly chopped parsley, and serve with crusty bread or warm biscuits. It’s the kind of dish that hugs you back.

---

Storage Instructions

To store leftover Pioneer Woman’s Crockpot Beef Stew, allow it to cool to room temperature first. Then transfer it into airtight containers:

• Refrigerator: Store in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the stew.
• Freezer: This stew freezes wonderfully! Store in freezer-safe containers or resealable bags for up to 3 months. Be sure to leave some room at the top for expansion. Thaw overnight in the fridge before reheating.

Avoid storing hot stew in plastic containers right away—let it cool to prevent warping or condensation.

---

Estimated Nutrition (per serving, approx. 1.5 cups)

• Calories: 380
• Protein: 28g
• Fat: 15g
• Saturated Fat: 5g
• Carbohydrates: 28g
• Fiber: 4g
• Sugars: 5g
• Sodium: 820mg

Note: Nutrition may vary slightly based on the specific brands or portions used.

---

Frequently Asked Questions

1. Can I skip browning the beef?

You can, but it’s not recommended. Browning adds a depth of flavor that really enhances the stew.

2. What kind of beef should I use?

Chuck roast is ideal for stew—it’s affordable and becomes wonderfully tender when slow-cooked.

3. Can I cook it on high the entire time?

Yes! If you’re short on time, cook on high for about 4–6 hours. The flavors won’t be quite as developed, but it’ll still be delicious.

4. Can I add other vegetables?

Absolutely. Try adding mushrooms, peas (in the last 30 minutes), or green beans.

5. How can I make it gluten-free?

Use a gluten-free thickener like arrowroot or a certified GF cornstarch, and make sure your broth and Worcestershire sauce are gluten-free.

6. Is this recipe freezer-friendly?

Very much so! Just be sure to cool it completely and store it in airtight freezer containers.

7. Can I use sweet potatoes instead of regular?

Yes! Sweet potatoes will add a slightly sweeter flavor and work beautifully in this stew.

8. How do I prevent the potatoes from becoming mushy?

Cut them into larger chunks and avoid overcooking. Yukon gold potatoes tend to hold their shape better than russets.

---

Print

Save this recipe on: