Pioneer Woman’s Crockpot Beef Stew is the kind of dish that feels like a warm hug on a chilly day. It’s packed with tender beef chunks, hearty potatoes, carrots, and onions all slow-cooked to perfection, soaking up rich and comforting flavors. The slow cooker does all the work, turning simple ingredients into a cozy, melt-in-your-mouth meal.
I love making this stew when I know I’ll be busy during the day because it’s as easy as tossing everything into the crockpot and letting it do its magic. The smell that fills the house while it cooks is so inviting—it always brings everyone into the kitchen before dinner is even ready! I usually add a bit of crusty bread on the side to soak up all that tasty broth.
Whenever I serve this stew, it gets instant smiles and seconds, especially from family and friends who appreciate a good, comforting meal. It’s the perfect dish to make ahead for gatherings or a simple dinner during the week. I find that the flavors taste even better the next day, which just means there’s more to enjoy!
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for slow cooking because it becomes tender and flavorful over time. If you can’t find chuck, brisket or stew meat also work well.
Carrots and potatoes: These give the stew body and sweetness. You can swap potatoes for sweet potatoes if you like a slightly different taste and color.
Beef broth: Use a good-quality broth for rich flavor. If you need a lighter taste, vegetable broth is an okay substitute, but the stew won’t be as hearty.
Worcestershire sauce: It adds a subtle tang and depth. If you don’t have it, soy sauce or tamari can be used instead.
How Do You Get the Beef So Tender and Flavorful?
One key step is browning the beef before adding it to the crockpot. This creates a tasty crust and locks in juices.
- Heat oil on medium-high and brown beef pieces in batches, don’t crowd the pan.
- Use a heavy pan or cast iron for better searing.
- Be patient and turn meat to get all sides browned evenly.
Also, cooking low and slow in the crockpot breaks down tough fibers, making the beef melt-in-your-mouth tender.
How Can I Thicken the Stew Without Changing the Flavor?
Mix cornstarch with cold water to make a slurry before adding it to the stew. Stir it in during the last 30 minutes on high heat.
- This prevents lumps and helps the broth thicken nicely.
- If you prefer, you can use flour or arrowroot powder as alternatives.
Avoid adding the thickener too early, or the stew might get too thick or gummy.
Equipment You’ll Need
- Slow cooker – It’s perfect for letting the stew cook gently all day and tenderize the beef effortlessly.
- Skillet or heavy-bottomed pan – I like using it to brown the beef first, which adds lots of flavor.
- Cutting board and sharp knife – You’ll need these to chop vegetables and meat quickly and safely.
- Measuring spoons and cups – For accurate ingredient portions, especially with seasonings.
- Slotted spoon or tongs – To transfer the browned beef into the crockpot without excess oil.
- Whisk or fork – For mixing thickening agents like cornstarch smoothly into the stew.
Flavor Variations & Add-Ins
- Switch the beef for chicken or turkey for a lighter version, which works well with similar vegetables.
- Add a splash of red wine or balsamic vinegar for a richer, deeper flavor in the broth.
- Include your favorite greens, like spinach or peas, during the last few minutes for extra color and nutrition.
- Spice it up with a pinch of smoked paprika or a dash of hot sauce if you like some heat in your stew.
How to Make Pioneer Woman’s Crockpot Beef Stew
Ingredients You’ll Need:
For The Stew:
- 3 pounds beef chuck, cut into chunks
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil
- 4 medium carrots, peeled and cut into chunks
- 3 medium stalks celery, cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 3 large potatoes, peeled and cut into chunks
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Fresh parsley, chopped for garnish
Time You’ll Need
Prep time is about 15 minutes to season and brown the beef and chop the veggies. Cooking in the crockpot takes 7 to 8 hours on low or 4 to 5 hours on high. You add the potatoes about an hour before serving. If you want to thicken the stew, allow 30 minutes at the end for that step.
Step-by-Step Instructions:
1. Brown the Beef:
Season the beef chunks well with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Brown the beef on all sides, about 5 minutes. This helps lock in flavor. Then, transfer the beef to your crockpot.
2. Add Vegetables and Flavor:
Put the carrots, celery, onion, and garlic into the crockpot with the beef. Pour in the beef broth, Worcestershire sauce, dried thyme, rosemary, and add the bay leaves. Stir it all together gently.
3. Slow Cook the Stew:
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is really tender and the flavors meld.
4. Add Potatoes:
About 1 hour before the stew is done, add the peeled, chopped potatoes. Stir them in and let everything finish cooking.
5. (Optional) Thicken the Stew:
If you like a thicker stew, mix cornstarch with cold water to make a smooth slurry. Stir this into the stew during the last 30 minutes of cooking and let it thicken.
6. Serve and Garnish:
Remove the bay leaves before serving. Ladle the stew into bowls, sprinkle with fresh parsley, and enjoy it hot. This stew tastes amazing with mashed potatoes or crusty bread on the side!
Can I Use Frozen Beef for This Stew?
It’s best to use fresh or fully thawed beef chunks. If your beef is frozen, thaw it overnight in the fridge to ensure even cooking and prevent the stew from being watery.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can brown the beef and chop the veggies a day ahead, then refrigerate. When ready, just add everything to the crockpot and cook as directed. Leftovers also taste great the next day after flavors meld.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the stew for up to 3 months.
What Can I Serve with the Crockpot Beef Stew?
This stew pairs wonderfully with mashed potatoes, crusty bread, or even over buttered egg noodles. A simple green salad or roasted vegetables also complement the hearty flavors well.