Pioneer Woman’s Crockpot Beef Stew

Pioneer Woman’s Crockpot Beef Stew is a wonderful dish, cooked to perfection with garlic, fresh herbs, potatoes, and carrots.

Pioneer Woman’s Crockpot Beef Stew recipe is similar to other beef stews and provides a tasty, protein-packed supper that the entire family will enjoy!

Why You Will Love This Recipe

Pioneer Woman’s crockpot beef stew is the best. This beef stew was one of my favorite comfort foods when I was a kid, and because I like to make you feel a little nostalgic, I wanted to tell you about Pioneer Woman’s version in this blog.

This stew is perfect for Sunday night dinners, impressing your date, serving with cornbread or a slice of toasted French bread, and warming up on those cold winter nights. Trust me when I tell you that this is a recipe you need in your back pocket!

About Pioneer Woman’s Beef Stew

Pioneer Woman’s Beef Stew includes tender beef that is cooked in beef broth with potatoes, fresh herbs, and a variety of vegetables such as carrots, celery, and onion. I have chosen to enhance the taste of Pioneer Woman’s Crockpot Beef Stew with Worcestershire sauce.

Ingredients That You’ll Need:

This simple beef stew recipe is loaded with savory spices, potatoes, and vegetables to make it satisfying and tasty. You’ll need the following to create it:

• Beef chuck: You’ll need about 3 pounds of beef chuck, which will end up being about 2 1/2 pounds once you trim the excess fat off.
• Beef broth: You can use beef broth or beef bone broth in Pioneer Woman’s Beef Stew recipe.
• Tomato paste: You’ll use some tomato paste to help thicken the broth and to give it a nice tanginess and sweetness.
• Worcestershire: The addition of Worcestershire sauce enhances the delicious umami taste of Pioneer Woman’s Beef Stew.
• Balsamic vinegar: Balsamic vinegar helps to give the beef stew a little tang and sweetness.
• Fresh herbs and seasonings: Both garlic and thyme are used in this delicious and hearty stew!
• Vegetables: Onions, carrots, potatoes, and peas are my favorite vegetables.
• Flour: Flour helps thicken the stew when it is finished cooking. Feel free to use all-purpose, whole wheat, or gluten-free flour.

What Type of Beef is Best For Pioneer Woman’s Crockpot Beef Stew?

Pioneer Woman’s Crockpot Beef Stew works well with lean cuts of beef that are low in fat. Because of the breakdown of connective tissue, the longer the beef simmers and cooks, the more tender it becomes.

Chuck roasts are the most suitable alternative. (Bonus: It’s also a less expensive cut than other types.)

How to Make Pioneer Woman’s Crockpot Beef Stew

1. Add 1 tablespoon of olive oil to a large pan set over medium heat.
2. Season the beef with salt and pepper. Cooking in batches to allow a good sear, add the beef to the pan and allow to cook until browned, about 5 minutes per batch. Transfer the beef to a 6- or 8-quart capacity slow cooker.
3. Add the beef broth, tomato paste, Worcestershire sauce, balsamic vinegar, thyme, salt, and pepper to the slow cooker, stirring until mixed. Add the garlic, onion pieces, carrots, and cubed potatoes to the slow cooker.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. I like cooking this dish slow and low so that the meat becomes tender and the flavors meld together.
5. Next, transfer 1 cup of the juices from the slow cooker to a medium-sized bowl. Whisk in the flour until there are no lumps.
6. Stir the flour mixture into the slow cooker.
7. Add the frozen peas and simmer, uncovered, on high for an additional 10 to 15 minutes, until the beef stew thickens slightly.
8. Serve immediately with French bread, cornbread, crackers, or biscuits that have been toasted.

What Foods Should I Serve With Pioneer Woman’s Crockpot Beef Stew?

The stew is a full dinner in a bowl that doesn’t require anything else, but it’s difficult to resist serving it with fresh popovers or Irish soda bread warm from the oven to mop up the gravy! Here are some other foods you can serve with Pioneer Woman’s Crockpot Beef Stew.

• Fluffy Southern Buttermilk Biscuits
• Focaccia Bread
• Garlic Crescent Rolls
• Ciabatta Bread
• Popovers
• Creamy Dreamy Mashed Potatoes
• Green Beans Almondine
• Green Bean Salad
• Roasted Red Potatoes
• Three Bean Salad
• Roasted New Potatoes with Asparagus
• Mexican Street Corn Salad

How to Store Pioneer Woman’s Crockpot Beef Stew in the Fridge

You can refrigerate any Pioneer Woman’s Crockpot Beef Stew leftovers in an airtight jar for up to 3 to 4 days. Simply reheat in the microwave or a saucepan on the stovetop.

How to Reheat Pioneer Woman’s Crockpot Beef Stew

On The Stovetop:

1. Place Pioneer Woman’s Beef Stew in a saucepan set over low heat. If needed, add extra broth or water to the stew.
2. Allow Pioneer Woman’s Beef Stew to boil until heated, stirring often. Reheating the stew will only take around 15 to 20 minutes. Take care not to overcook it.

In The Microwave:

1. Place the stew in a microwave-safe dish with a lid. Microwave it for 3 minutes, stirring the stew every 60 seconds to ensure it heats evenly.

In The Crockpot:

1. If you don’t want to fiddle with the microwave or stove, put your Pioneer Woman’s Beef Stew in the crockpot.
2. Set it to low and make sure there is enough liquid in your stew to avoid scorching. If necessary, add more water or broth.
3. Reheat the stew on low for 2 to 3 hours, stirring it once in awhile white it warms.

Recipe Tips

• Sear the beef before cooking it in the crockpot. This is essential! Browning the steak in a pan ahead of time adds more flavor to the stew.
• Cook it on low. While many crockpot dishes may be cooked on high for 3 to 4 hours, I strongly advise cooking Pioneer Woman’s Crockpot Beef Stew on low for the entire 7 to 8 hours. This will guarantee that the meat becomes tender.
• Thicken your stew properly. When it’s time to thicken Pioneer Woman’s Crockpot Beef Stew with flour, take 1 cup of beef stock from the crockpot and place it in a bowl. Then, whisk in 1/4 cup flour until no lumps remain and return it to the stew, stirring it to incorporate. If you add flour directly to the stew, it will turn lumpy.

FAQ Section

Pioneer Woman’s Crockpot Beef Stew Nutrition Facts

Amount Per Serving

• Calories 360.2
• Total Fat 7 g
• Saturated Fat 2.5 g
• Cholesterol 108.9 mg
• Sodium 872.3 mg
• Potassium 1361.3 mg
• Total Carbohydrate 29.9 g
• Dietary Fiber 4.8 g
• Sugars 2.9 g
• Protein 43.1 g
• Vitamin A 106.4%
• Vitamin C 55.7%
• Calcium 4.7%
• Iron 35.2%

Pioneer Woman’s Crockpot Beef Stew

Author: Erin Table for Seven Cooking Method:Slow Cooking Cuisine:American Courses:Main, Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time:7 hours Rest time: minutesTotal time:7 hours 20 minutesServings:6 servingsCalories:360.2 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman’s Crockpot Beef Stew is a wonderful dish, cooked to perfection with garlic, fresh herbs, potatoes, and carrots.

Ingredients

• 1 tablespoon olive oil
  
• 3 pounds beef chuck, trimmed of excess fat and cut into 1-inch pieces (about 2 1/2 pounds when trimmed)
  
• Freshly ground salt and pepper, to taste
  
• 2 1/2 cups beef broth (or beef bone broth)
  
• 2 tablespoons tomato paste
  
• 1 tablespoon Worcestershire sauce
  
• 1/2 tablespoon balsamic vinegar
  
• 1 teaspoon dried thyme
  
• 1 teaspoon salt
  
• Lots of freshly ground black pepper
  
• 6 garlic cloves, minced
  
• 1 large yellow onion, cut into chunks
  
• 4 large carrots (or 5 medium), peeled and cut into 1/2-inch diagonal slices
  
• 1 pound Yukon gold potatoes, diced into 1/2-inch cubes
  
• 1/4 cup all-purpose flour (or sub all-purpose gluten-free flour)
  
• 1 cup frozen peas

Instructions

1. Add 1 tablespoon of olive oil to a large pan set over medium heat.
2. Season the beef with salt and pepper. Cooking in batches to allow a good sear, add the beef to the pan and allow to cook until browned, about 5 minutes per batch. Transfer the beef to a 6- or 8-quart capacity slow cooker.
3. Add the beef broth, tomato paste, Worcestershire sauce, balsamic vinegar, thyme, salt, and pepper to the slow cooker, stirring until mixed. Add the garlic, onion pieces, carrots, and cubed potatoes to the slow cooker.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. I like cooking this dish slow and low so that the meat becomes tender and the flavors meld together.
5. Next, transfer 1 cup of the juices from the slow cooker to a medium-sized bowl. Whisk in the flour until there are no lumps.
6. Stir the flour mixture into the slow cooker.
7. Add the frozen peas and simmer, uncovered, on high for an additional 10 to 15 minutes, until the beef stew thickens slightly.
8. Serve immediately with French bread, cornbread, crackers, or biscuits that have been toasted.

Notes

• Sear the beef before cooking it in the crockpot. This is essential! Browning the steak in a pan ahead of time adds more flavor to the stew.
• Cook it on low. While many crockpot dishes may be cooked on high for 3 to 4 hours, I strongly advise cooking Pioneer Woman’s Crockpot Beef Stew on low for the entire 7 to 8 hours. This will guarantee that the meat becomes tender.
• Thicken your stew properly. When it’s time to thicken Pioneer Woman’s Crockpot Beef Stew with flour, take 1 cup of beef stock from the crockpot and place it in a bowl. Then, whisk in 1/4 cup flour until no lumps remain and return it to the stew, stirring it to incorporate. If you add flour directly to the stew, it will turn lumpy.

Keywords:Pioneer Woman Beef Stew Crockpot