Pioneer Woman’s Crockpot Beef Stew is a hearty, comforting dish loaded with tender chunks of beef, potatoes, carrots, and onions all simmered together in a rich, flavorful broth. It’s the kind of stew that fills your kitchen with amazing smells and makes you feel cozy from the inside out.
I love making this stew when I want something warm and easy to prepare, especially on busy days. I just toss everything in the crockpot in the morning, and by dinner time, it’s ready and smells incredible. The beef gets so tender it almost melts in your mouth, and the veggies soak up all those delicious juices.
My favorite way to enjoy it is with some crusty bread to soak up every last drop of the stew. It’s perfect for sharing with family or friends on a chilly evening. Every time I make this, it feels like giving everyone a big, warm hug through food.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, brisket or stew meat work well too. Avoid lean cuts, as they can get tough.
Potatoes and carrots: These give the stew a nice texture and sweetness. Yukon Gold or red potatoes hold up well without turning mushy. If you want, swap carrots for parsnips for a slightly different flavor.
Red wine: This adds depth, but you can skip it or replace it with extra beef broth for a milder taste. If you want to avoid alcohol, use beef broth and a splash of balsamic vinegar for acidity.
Tomato paste: It gives the stew richness and color. You could use crushed tomatoes if you prefer a chunkier texture, but add less liquid then.
How Do You Get the Beef Tender and Full of Flavor?
Here’s the trick: sear the beef cubes before slow cooking. Browning creates a tasty crust and locks in juices.
- Season beef with salt and pepper, then coat lightly in flour to help with browning.
- Heat oil in a skillet and brown beef in batches on all sides.
- Use the same pan to cook onions, garlic, and tomato paste. This adds layers of flavor from the browned bits.
- Deglaze the pan with wine or broth—scraping up the flavorful bits stuck to the pan.
- Pour all this into the crockpot with the beef and veggies for slow, gentle cooking.
Patience is key: cooking low and slow lets the beef break down and vegetables soften perfectly. It’s what makes this stew so hearty and delicious every time.
Equipment You’ll Need
- Slow cooker (crockpot) – This is the main tool for slow, even cooking that makes the beef tender.
- Large skillet or frying pan – Used for browning the beef and cooking the aromatics, which adds flavor.
- Chef’s knife and cutting board – Essential for chopping vegetables neatly and safely.
- Measuring spoons and cups – To measure liquids and seasonings accurately.
Flavor Variations & Add-Ins
- Use leftover cooked vegetables like peas or green beans added at the end for freshness.
- Swap beef chuck for stewing beef or even hearty cuts like short ribs for a different texture.
- Stir in a splash of Worcestershire or soy sauce for extra umami flavor.
- For a spicy kick, add red pepper flakes or a dash of hot sauce during cooking.
How to Make Pioneer Woman’s Crockpot Beef Stew
Ingredients You’ll Need:
For The Beef and Broth:
- 3 pounds beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil or vegetable oil
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
For The Vegetables:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 3 celery stalks, sliced
For Garnish:
- Fresh parsley, chopped
Time Needed:
This delicious stew needs about 20 minutes of preparation and browning time. Then, let it cook low and slow in the crockpot for 7 to 8 hours, or use the high setting for 4 to 5 hours. The slow cooking gives the beef and vegetables time to become tender and full of flavor.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
First, season the beef cubes generously with salt and pepper. Toss them in the flour and shake off any excess. Heat the oil in a large skillet over medium-high heat. Brown the beef in batches so that all sides get a nice sear. Transfer the browned beef into your crockpot.
2. Cook the Aromatics:
Using the same skillet, add the chopped onions and cook until they turn soft and translucent, about 3 to 4 minutes. Add the minced garlic and cook another minute. Stir in the tomato paste and cook while stirring for 1 to 2 minutes, helping to bring out a rich flavor.
3. Deglaze and Combine:
Pour the red wine into the skillet (if you’re using it) and scrape up the browned bits from the bottom. Let it reduce for 3 to 4 minutes. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Stir everything well, then pour this flavorful mixture into the crockpot over the beef.
4. Add Vegetables and Cook:
Place the carrots, potatoes, and sliced celery into the crockpot, gently stirring to combine everything. Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours, until the beef is tender and the veggies are cooked through.
5. Finish and Serve:
Before serving, remove the bay leaves. Taste the stew and add more salt or pepper if needed. Ladle the stew into bowls and sprinkle with freshly chopped parsley for a pretty, fresh touch. Serve with crusty bread to soak up all the tasty juices.
Can I Use Frozen Beef for This Stew?
Yes, but it’s best to thaw the beef completely before cooking. Thaw it overnight in the fridge or use the cold water method by placing the sealed beef in cold water, changing the water every 30 minutes until thawed. This helps ensure even cooking and tenderness.
Can I Skip the Red Wine?
Absolutely! If you prefer not to use alcohol, simply replace the red wine with an equal amount of beef broth. To add a bit of acidity and depth, you can also add a splash of balsamic vinegar or a squeeze of lemon juice.
How Should I Store Leftover Stew?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to heat evenly. You can also freeze the stew for up to 3 months—just thaw in the fridge before reheating.
Can I Add Other Vegetables to This Stew?
Definitely! Feel free to add green beans, peas, mushrooms, or parsnips. Add delicate veggies like peas near the end of cooking to keep their texture and color.