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Pioneer Woman’s Crockpot Beef Stew

Pioneer Woman’s Crockpot Beef Stew

Pioneer Woman’s Crockpot Beef Stew is a hearty and comforting slow-cooked meal featuring tender beef chuck roast, fresh vegetables like carrots, potatoes, and onions, simmered in a rich and savory broth with tomato paste and herbs. Easy to prepare and perfect for family dinners, this stew offers deep flavors and melt-in-your-mouth beef through effortless slow cooking.

  • Total Time: 7 hours 15 minutes to 8 hours 15 minutes
  • Yield: 6 to 8 servings 1x

Ingredients

Scale

Meat

  • 2 to 3 pounds beef chuck roast, cut into chunks

Vegetables

  • 4 large carrots, peeled and chopped
  • 4 medium potatoes, peeled and chopped
  • 1 large onion, chopped

Broth and Seasonings

  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/4 cup all-purpose flour

Optional Variations

  • Cornstarch (as a gluten-free thickener alternative)
  • Cauliflower florets (as potato substitute for low-carb option)
  • Mushrooms, celery, green beans (optional extra veggies)
  • Red pepper flakes or diced jalapeños (for spicy kick)
  • Vegetable broth and hearty mushrooms (for vegetarian version)

Instructions

  1. Prepare the Beef: Cut the beef chuck roast into evenly sized chunks to ensure uniform cooking and tenderness throughout the stew.
  2. Sear the Beef: Heat a little oil in a skillet over medium-high heat and sear the beef chunks until browned on all sides for added flavor before adding to the crockpot.
  3. Layer the Vegetables: Place chopped potatoes, carrots, and onions at the bottom of the slow cooker to create a bed that cooks evenly and absorbs the stew’s flavors.
  4. Mix the Broth and Seasonings: In a bowl, combine beef broth, tomato paste, minced garlic, dried thyme, bay leaves, and flour. Stir well to evenly distribute tomato paste and flour, then pour this mixture over the beef and vegetables in the crockpot.
  5. Slow Cook to Perfection: Cover and cook on low for 7 to 8 hours or on high for 4 hours, until beef is tender and vegetables are cooked through.
  6. Finish and Serve: Remove bay leaves, adjust salt and pepper to taste, and gently stir the stew before serving.

Notes

  • Cut beef into evenly sized pieces for consistent cooking.
  • Searing beef before slow cooking enhances flavor and richness.
  • Lightly coating beef with flour before searing helps thicken the stew naturally.
  • Cook low and slow for best tenderness and flavor.
  • Substitute fresh thyme for dried for a brighter herbal flavor.
  • If stew is too watery, mix flour or cornstarch with cold water and stir in, then cook uncovered 15-20 minutes.
  • Frozen vegetables can be added but should be added later in cooking to avoid over-softening.
  • If no crockpot available, cook in a Dutch oven on stovetop or oven at 300°F for 2-3 hours until tender.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 7 to 8 hours (low) or 4 hours (high)
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free (if substituting cornstarch for flour)

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 350
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: beef stew, crockpot beef stew, slow cooker beef stew, comfort food, Pioneer Woman recipe, hearty meal