Pioneer Woman’s Crockpot Beef Stew is a hearty, comforting dish packed with tender chunks of beef, tender potatoes, carrots, and a rich, flavorful broth. It’s the kind of stew that fills your kitchen with a warm, inviting aroma all day long. The slow cooker really works its magic here, making the beef melt in your mouth and the vegetables soft but still full of flavor.
I love how easy it is to put this stew together in the morning and then forget about it until dinnertime. It’s a perfect recipe for busy days when you want a homemade meal without spending hours in the kitchen. One of my favorite tips is to brown the beef first to add an extra layer of flavor before tossing everything into the crockpot—it really makes a difference!
My favorite way to serve this stew is with a thick slice of crusty bread or over a bed of buttery mashed potatoes. It’s such a cozy meal, especially on chilly evenings when you just want something filling and satisfying. Whenever I make this stew, it’s a guaranteed crowd-pleaser, and leftovers even taste better the next day.
Key Ingredients & Substitutions
Beef chuck roast: This cut is great for slow cooking because it becomes tender and flavorful. If you can’t find chuck roast, brisket or stew meat work well too.
Potatoes and carrots: These add heartiness and sweetness. Yukon Gold potatoes hold up well in slow cookers. You can swap with red potatoes or sweet potatoes if you like a twist.
Beef broth: Using a good-quality broth makes a big difference to the stew’s depth of flavor. Low-sodium broth lets you control the salt better.
Tomato paste and Worcestershire sauce: Both add umami and richness to the stew. If you don’t have Worcestershire sauce, soy sauce with a touch of vinegar works as a substitute.
Italian seasoning: A mix of herbs like oregano, basil, and thyme. Feel free to use fresh herbs if you have them on hand for brighter flavor.
How Do You Get Tender, Flavorful Beef in a Crockpot Stew?
The key to tender beef is a good sear and slow cooking.
- Season the beef well before browning—it locks in flavors.
- Brown the beef in batches without crowding your pan to get a nice crust.
- After browning, add everything to the slow cooker and cook on low for 7-8 hours or high for 4-5 hours. Low and slow is best for tenderness.
- Adding acid from the tomato paste helps break down fibers, making the meat more tender and the stew richer.
- Remember to add root veggies like carrots and potatoes later so they don’t overcook.
Equipment You’ll Need
- Slow cooker – I love it because it lets the stew cook gently all day and makes everything tender.
- Large skillet – useful for searing the beef to lock in flavor before slow cooking.
- Cutting board and knives – handy for chopping vegetables and preparing meat.
- Measuring spoons and cups – to keep your seasoning and liquids just right.
- Whisk or spoon – for mixing up the broth mixture in the skillet.
- Small bowl – for making the cornstarch slurry to thicken the stew at the end.
Flavor Variations & Add-Ins
- Use ground beef or turkey instead of chuck roast for a different texture and faster cooking.
- Stir in a splash of red wine or balsamic vinegar for added depth.
- Add chopped green beans, peas, or corn in the last 30 minutes for extra color and freshness.
- Sprinkle with freshly chopped thyme, rosemary, or parsley for a fresh herbal flavor.
Pioneer Woman’s Crockpot Beef Stew
Ingredients You’ll Need:
For the Beef and Seasoning:
- 3 lbs beef chuck roast, cut into 2-inch cubes
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
For the Veggies and Sauce:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 (6-ounce) can tomato paste
- 3 tablespoons Worcestershire sauce
- 2 teaspoons Italian seasoning
- 6 medium carrots, peeled and cut into 2-inch pieces
- 6 medium potatoes, peeled and cut into chunks
- 3 celery stalks, sliced
For Thickening and Garnish (Optional):
- 2 tablespoons cornstarch
- 2 tablespoons water
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This stew takes a little time upfront to brown the beef and cook down the onion and garlic, about 15-20 minutes. Then, you’ll slow cook everything for 7-8 hours on low or 4-5 hours on high until the beef is tender and vegetables are soft. If you want to thicken the stew, add a few extra minutes near the end for the cornstarch mix to work its magic.
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating olive oil in a large skillet over medium-high heat. Season the beef chunks with salt, pepper, garlic powder, onion powder, and paprika. Brown the beef in batches, about 3-4 minutes per side, until each piece has a nice crust. This step adds great flavor to the stew. Once browned, place the beef into your crockpot.
2. Cook Onion and Garlic:
Using the same skillet (no need to clean), add the chopped onion and cook for about 3-4 minutes until softened. Then add the minced garlic and cook for another minute until fragrant.
3. Make the Sauce:
Pour in the beef broth, tomato paste, Worcestershire sauce, and Italian seasoning to the skillet. Stir well to combine the flavors and bring the mixture to a gentle simmer.
4. Combine Ingredients in Crockpot:
Pour the sauce over the browned beef in the crockpot. Add the carrots, potatoes, and celery on top of everything. Cover the slow cooker with its lid.
5. Slow Cook the Stew:
Cook the stew on low for 7-8 hours or on high for 4-5 hours. The beef should be tender and veggies cooked through when done.
6. Optional Thickening:
If you want a thicker stew, mix cornstarch and water in a small bowl to make a smooth slurry. Stir this into the stew during the last 30 minutes of cooking. This will help thicken the sauce nicely.
7. Season and Serve:
Taste your stew and add extra salt or pepper if needed. Serve warm, garnished with fresh chopped parsley for a bright, fresh touch.
Enjoy your cozy, comforting bowl of Pioneer Woman’s Crockpot Beef Stew—the perfect meal for any day!
Can I Use Frozen Beef for the Stew?
It’s best to use fresh beef or fully thaw frozen beef before cooking. If using frozen, thaw it overnight in the refrigerator to ensure even cooking and avoid a watery stew.
How Can I Make This Stew Ahead of Time?
You can prep and brown the beef and chop the vegetables a day in advance. Store everything separately in the fridge. When ready, combine in the crockpot and cook as directed. The stew also tastes great reheated the next day!
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warmth.
Can I Substitute Other Vegetables?
Absolutely! Feel free to add green beans, peas, mushrooms, or parsnips during the last hour of cooking for extra flavor and variety.
