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Pioneer Woman Crockpot Beef Stew

Pioneer Woman Crockpot Beef Stew - recipe card
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A deeply savory, slow-cooked beef stew with fall-apart chuck roast, tender vegetables, and a rich, herbed broth. The low-and-slow method yields a thick, glossy sauce and melt-in-your-mouth beef that feels both comforting and effortlessly elegant.

Ingredients

Scale
  • 2 lb beef chuck roast, cut into 1 1/2-inch cubes, patted dry
  • 1/2 cup all-purpose flour, divided
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp olive oil, divided
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1/4 cup dry red wine (optional, substitute with extra beef broth)
  • 4 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 2 stalks celery, cut into 3/4-inch slices
  • 1 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
  • 8 oz cremini mushrooms, quartered
  • 1/2 cup frozen peas (optional, for finishing)
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Cut the beef chuck roast into 1 1/2-inch cubes, trimming excess fat but leaving some for flavor. Pat the cubes thoroughly dry with paper towels—moisture prevents browning. In a large bowl, mix 1/4 cup of the flour with the salt and pepper, then toss the beef cubes in the mixture to coat evenly, shaking off any excess.
  2. Heat 1 tablespoon of olive oil in a heavy-bottomed Dutch oven or large skillet over medium-high heat until the oil shimmers. Working in batches to avoid crowding (about 5–6 pieces at a time), sear the beef until deeply browned on all sides, about 2–3 minutes per side. Transfer the browned beef to a plate and repeat with remaining oil and beef. This step creates a rich fond that will deepen the stew’s flavor.
  3. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter. When the butter melts and foams, add the diced onion and sauté until softened and translucent, about 3–4 minutes, scraping up any browned bits from the bottom of the pan. Add the garlic and cook for 30 seconds until fragrant.
  4. Stir in the tomato paste and cook for 1 minute, stirring constantly, to caramelize it and remove the raw, acidic taste. If using red wine, pour it in now and scrape up any remaining brown bits, allowing the wine to reduce by half, about 2–3 minutes.
  5. Sprinkle the remaining 1/4 cup of flour over the onion mixture and stir well to combine, cooking for 1 minute to eliminate the raw flour taste. Gradually pour in the beef broth while whisking continuously to prevent lumps. Add the Worcestershire sauce, bay leaves, thyme, and rosemary. Bring the mixture to a simmer, stirring frequently.
  6. Transfer the browned beef and any accumulated juices to the slow cooker. Pour the hot, herbed broth over the beef, ensuring the beef is submerged. Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 8 hours, until the beef is tender enough to shred easily with a fork.
  7. After 3 hours on HIGH (or 6 on LOW), add the carrots, celery, potatoes, and mushrooms to the slow cooker. Stir gently to submerge them. Replace the lid and continue cooking for the remaining time, until the vegetables are fork-tender and the flavors have melded.
  8. About 15 minutes before serving, taste the stew and adjust seasoning with additional salt and pepper if needed. If you like a thicker broth, whisk a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water in a small bowl and stir it in, then cook on HIGH for 10–15 minutes until slightly thickened.
  9. If using peas, stir them in during the last 5 minutes of cooking—they only need to warm through; adding them too early makes them mushy and dull. Remove the bay leaves before serving.
  10. Ladle the stew into bowls and garnish with fresh parsley. Serve immediately, as the stew will thicken as it rests. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Notes

Storage: Allow stew to cool completely, then transfer to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. For reheating from cold, place in a saucepan over medium-low heat, stirring occasionally, until bubbling and heated through (about 10-12 minutes). From frozen, thaw overnight in the fridge then reheat gently. The stew benefits from a splash of beef broth or water when reheating as it will thicken.

Nutrition

Keywords: Pioneer Woman crockpot beef stew, slow cooker beef stew, beef stew recipe, chuck roast stew, hearty vegetable stew, comfort food, easy crockpot dinner, fall-apart beef, mushroom stew, family dinner, freezer meal

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