Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pioneer Woman’s Crockpot Beef Stew

  • Author: Sophia
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

For the Stew:

    • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 4 cups beef broth
  • 1 cup red wine (optional, or substitute with extra beef broth)
  • 3 medium carrots, sliced into 1/2-inch pieces
  • 3 medium potatoes, diced into bite-sized chunks
  • 2 celery stalks, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 cup frozen peas (added during the last 30 minutes)

For Garnish:

  • Fresh parsley, chopped

Instructions

Step 1: Prepare the Beef
In a large bowl, toss the beef cubes with the flour, salt, and black pepper, ensuring all sides are evenly coated. Heat olive oil in a skillet over medium-high heat. Working in batches, sear the beef on all sides until browned. Transfer the seared beef to the crockpot.

Step 2: Sauté the Aromatics
In the same skillet, add the diced onions and minced garlic. Sauté for 2-3 minutes until softened and fragrant. Stir in the tomato paste, allowing it to caramelize slightly for enhanced flavor. Deglaze the pan with red wine or 1/2 cup of beef broth, scraping up any browned bits. Pour the mixture into the crockpot.

Step 3: Add Vegetables and Seasoning
Layer the carrots, potatoes, celery, and bay leaves over the beef in the crockpot. Sprinkle the dried thyme and rosemary evenly across the vegetables.

Step 4: Pour in the Liquid
Combine the remaining beef broth and Worcestershire sauce in a measuring cup or bowl. Pour the liquid over the ingredients in the crockpot, ensuring everything is submerged.

Step 5: Cook the Stew
Cover the crockpot with its lid and cook on low for 8 hours or high for 4 hours, until the beef is tender and the vegetables are cooked through.

Step 6: Add Final Touches
About 30 minutes before serving, stir in the frozen peas to heat through. Discard the bay leaves and taste the stew, adjusting the seasoning with additional salt or pepper as needed.

Step 7: Serve
Ladle the beef stew into bowls and garnish with fresh parsley. Serve hot with crusty bread, mashed potatoes, or a side of rice.

  • Prep Time: 20 minutes
  • Cook Time: 8 hours (low) or 4 hours (high)

Nutrition

  • Serving Size: 1 bowl
  • Calories: 365
  • Sugar: 5g
  • Fat: 16g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 25g

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://sugarsavor.com/pioneer-womans-crockpot-beef-stew/