Pioneer Woman’s Crockpot Beef Stew
My family asks for this slow-cooker beef stew whenever the weather turns crisp. It’s a simple, stick-to-your-ribs meal built from stew beef, carrots, potatoes, and a savory broth that simmers all day in the crockpot. What makes it so comforting is the hands-off convenience: toss everything in the morning and come home to tender beef and a kitchen that smells like dinner.
Why you’ll love this dish
This version of Pioneer Woman’s Crockpot Beef Stew is exactly what you want on a busy weeknight or for a cozy Sunday supper. It’s budget-friendly (stew meat stretches a long way), kid-approved (mild, familiar flavors), and forgiving—if you get busy, a couple extra hours on low won’t ruin it. The slow cooker extracts deep beef flavor and softens hearty root vegetables into a melt-in-your-mouth texture.
“One of the best slow-cooker stews I’ve tried: rich broth, fork-tender beef, and zero fuss.” — a satisfied home cook
The cooking process explained
Before you grab your slow cooker, here’s the quick overview so you know what to expect:
- Prep: Chop the vegetables and mince the garlic.
- Combine: Add beef, broth, vegetables, and seasonings to the crockpot.
- Cook: Low and slow for 6–8 hours until the beef is tender.
- Finish: Remove the bay leaf, thicken if desired, and serve.
This sets clear expectations: minimal hands-on time, a long, gentle cook, and an easy finish.
What you’ll need
- 2 pounds beef stew meat (chuck is ideal; cut into 1–1½ inch pieces)
- 4 cups beef broth (use low-sodium if you plan to adjust salt)
- 4 carrots, sliced (about 3/4-inch thick)
- 4 potatoes, diced (Yukon gold or russet; bite-sized)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 bay leaf
Substitution notes: Swap beef broth for beef stock or add 1/2 cup dry red wine for extra depth. Use sweet potatoes for a slightly sweeter twist. For low-sodium diets, use reduced-sodium Worcestershire or omit and add a splash of soy sauce or tamari (gluten-free option).
Step-by-step instructions
- Trim any large pieces of fat from the stew meat and season lightly with salt and pepper.
- Place the beef, carrots, potatoes, onion, and garlic into the slow cooker.
- Stir the tomato paste into the beef broth until it’s mostly dissolved, then pour the broth into the slow cooker.
- Add the Worcestershire sauce, dried thyme, a bay leaf, and a bit more salt and pepper to taste. Stir everything once to combine.
- Cover and cook on low for 6–8 hours, or until the beef is fork-tender and the potatoes are cooked through.
- Remove and discard the bay leaf. Taste and adjust seasoning. If you want a thicker broth, whisk 1–2 tablespoons cornstarch with cold water and stir into the stew; cook on high for 10–15 minutes until thickened.
- Ladle into bowls and serve warm.
Best ways to enjoy it
- Bowl it up with crusty bread or warm biscuits to soak up the broth.
- Spoon over egg noodles or mashed potatoes for an even heartier meal.
- Garnish with chopped parsley or a sprinkle of fresh thyme for brightness.
- Serve with a simple green salad or roasted Brussels sprouts to add a crisp contrast to the stew’s richness.
Storage and reheating tips
- Refrigerator: Cool to room temperature (no more than 2 hours), then store in an airtight container for up to 3–4 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over medium-low, stirring occasionally. Add a splash of broth or water if it seems thick. Or reheat individual portions in the microwave (cover loosely, stir halfway through).
- Food safety: Make sure the reheated stew reaches 165°F (74°C) before serving.
Helpful cooking tips
- Brown the meat first (optional): Searing stew meat in a hot skillet before adding it to the crockpot adds color and deeper flavor. It’s not required, but it lifts the result.
- Cut veg uniformly: Even-sized pieces cook at the same rate, so dice potatoes and slice carrots to similar thickness.
- Don’t overfill the slow cooker: Leave about an inch of headspace so the stew cooks evenly.
- Adjust salt near the end: Slow cooking concentrates flavors; season after cooking to avoid over-salting.
- If vegetables are too soft: Add them halfway through the cook (at the 3–4 hour mark) to preserve some texture.
Creative twists
- Mediterranean: Add a can of diced tomatoes, a splash of red wine, a bay leaf, and finish with olives and chopped parsley.
- Guinness beef stew: Replace 1 cup of broth with stout beer for malty depth.
- Gluten-free thickener: Use a cornstarch slurry or arrowroot instead of flour.
- Vegetarian swap: Replace beef with hearty mushrooms, tofu, or seitan and use vegetable broth; cook on low 4–6 hours for best texture.
- Spicy kick: Add a chopped jalapeño or 1/2 teaspoon crushed red pepper flakes for warmth.
Common questions
Q: Can I brown the beef first?
A: Yes. Browning adds Maillard flavor and a richer color. Brown in a hot skillet in batches, then transfer to the slow cooker. It’s optional but recommended if you have the time.
Q: How do I thicken the stew without flour?
A: Make a cornstarch slurry (1–2 tablespoons cornstarch mixed with equal cold water) and stir it into the hot stew. Cook on high for 10–15 minutes until thickened. Arrowroot works similarly.
Q: Can I use frozen meat or vegetables?
A: It’s safer to use thawed meat so the slow cooker reaches a safe temperature quickly. Frozen vegetables can release extra water and become mushy; add them later in the cook if using frozen.
Q: How long will leftovers keep?
A: Refrigerated leftovers last 3–4 days. In the freezer, they keep up to 3 months.
Q: Can I make this in an Instant Pot?
A: Yes. Sear on Sauté, then pressure cook on high for about 35–40 minutes with a natural release for best tenderness.
Conclusion
If you want the original inspiration and a classic take, check out the source recipe at Easy Slow Cooker Beef Stew Recipe – The Pioneer Woman. For another home-cook adaptation with helpful photos and notes, see Pioneer Woman’s Crockpot Beef Stew – Table for Seven.
Crockpot Beef Stew
Ingredients
Method
- Trim any large pieces of fat from the stew meat and season lightly with salt and pepper.
- Place the beef, carrots, potatoes, onion, and garlic into the slow cooker.
- Stir the tomato paste into the beef broth until it’s mostly dissolved, then pour the broth into the slow cooker.
- Add the Worcestershire sauce, dried thyme, a bay leaf, and a bit more salt and pepper to taste. Stir everything once to combine.
- Cover and cook on low for 6–8 hours, or until the beef is fork-tender and the potatoes are cooked through.
- Remove and discard the bay leaf. Taste and adjust seasoning.
- If you want a thicker broth, whisk 1–2 tablespoons cornstarch with cold water and stir into the stew; cook on high for 10–15 minutes until thickened.
- Ladle into bowls and serve warm.
