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Pioneer Woman's Crockpot Beef Stew

The Pioneer Woman's Crockpot Beef Stew

Craving a hearty, soul-warming meal that practically cooks itself? The Pioneer Woman's Crockpot Beef Stew delivers just that, and it's the perfect solution for busy weeknights or lazy weekends when you want maximum flavor with minimal effort. This classic recipe is a true lifesaver, transforming simple ingredients into a rich, savory stew that will have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 8 minutes
0 minutes
Total Time 8 hours
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and cut into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 pound baby red potatoes, quartered
  • 1/2 cup frozen peas
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry, for thickening)
  • Fresh parsley, chopped, for garnish (optional)

Equipment

  • Slow Cooker
  • Skillet
  • Medium Bowl
  • Small Bowl

Method
 

  1. Pat the beef cubes dry with paper towels. In a medium bowl, toss the beef with salt and pepper until evenly coated. Sprinkle the flour over the beef and toss again to coat. This step helps to create a beautiful sear and thickens the gravy later on.
    2 pounds beef chuck, cut into 1-inch cubes, 1 teaspoon salt, 1 teaspoon black pepper, 2 tablespoons all-purpose flour
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Sear on all sides until a nice golden-brown crust forms. Transfer the seared beef to your slow cooker.
    2 tablespoons olive oil
  3. In the same skillet (add a little more oil if needed), add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
    1 large onion, chopped, 3 carrots, peeled and cut into 1-inch pieces, 3 stalks celery, cut into 1-inch pieces, 4 cloves garlic, minced
  4. Add the sautéed vegetables and garlic to the slow cooker with the seared beef.
  5. Pour in the beef broth and Worcestershire sauce. Add the dried thyme, dried rosemary, and bay leaf to the slow cooker. Stir everything gently to combine.
    4 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
  6. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is tender.
  7. About 1-2 hours before the stew is finished cooking, add the quartered baby red potatoes to the slow cooker. Make sure they are submerged in the liquid.
    1 pound baby red potatoes, quartered
  8. Once the beef and potatoes are tender, remove the bay leaf. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this slurry into the stew.
    2 tablespoons cornstarch mixed with 2 tablespoons cold water
  9. Turn the slow cooker to HIGH heat, if it wasn't already, and cook for an additional 15-20 minutes, or until the stew has thickened to your desired consistency. Stir in the frozen peas during the last 5 minutes of cooking.
    1/2 cup frozen peas
  10. Ladle the hot beef stew into bowls. Garnish with fresh chopped parsley, if desired.
    Fresh parsley, chopped, for garnish

Notes

To store any leftover The Pioneer Woman's Crockpot Beef Stew, allow it to cool completely at room temperature for no more than two hours. Once cooled, transfer the stew to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. For longer storage, you can freeze the beef stew in freezer-safe containers or heavy-duty freezer bags. Ensure to leave some headspace in the containers for expansion. Frozen beef stew can be kept for up to 2-3 months.
Reheating your delicious beef stew is simple. If refrigerating, gently reheat on the stovetop over low heat, stirring occasionally until heated through. You can also reheat it in the microwave in 1-minute intervals, stirring between each, until hot. If reheating from frozen, it’s best to thaw it in the refrigerator overnight first. Then, reheat using the stovetop or microwave methods as described above. If the stew seems a little thick after reheating, you can add a splash of beef broth or water to loosen it up.