Description

This Easy Pioneer Woman’s Crockpot Beef Stew is a hearty, comforting one-pot meal perfect for chilly days. Tender chunks of beef chuck roast slow-cooked with carrots, potatoes, celery, onion, and a flavorful broth infused with garlic, tomato paste, and Worcestershire sauce create a rich and satisfying stew. A simple thickening step ensures the stew has a luscious, thick consistency. This recipe requires minimal hands-on time and delivers delicious, homey flavors effortlessly.

Ingredients

Scale

Beef and Vegetables

2 pounds beef chuck roast, cut into 1.5-inch cubes
4 large carrots, peeled and chopped
4 medium potatoes, peeled and diced
3 celery stalks, sliced
1 large onion, chopped
3 cloves garlic, minced

Broth and Seasonings

4 cups beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
Salt and black pepper to taste

Optional Thickening Agent

2 tablespoons flour or cornstarch (optional, for thickening)

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Instructions

Season and Brown Beef: Season the beef cubes generously with salt and black pepper. Heat a skillet over medium-high heat and brown the beef on all sides until golden. This step adds flavor and texture. Once browned, set the beef aside.
Prep Vegetables: Peel and chop the carrots, potatoes, celery, and onion into bite-sized pieces. Mince the garlic cloves. Having all vegetables prepared ahead makes layering easier.
Layer Vegetables and Beef in Crockpot: Place the chopped carrots, potatoes, celery, and onion into the bottom of the crockpot. Then, add the browned beef cubes on top of the vegetables.
Make Broth Mixture: In a bowl, combine the beef broth, tomato paste, Worcestershire sauce, minced garlic, dried thyme, bay leaves, and additional salt and pepper to your taste. Stir well to fully incorporate.
Pour Broth over Ingredients: Pour the prepared broth mixture evenly over the beef and vegetables inside the crockpot. This liquid will cook everything slowly, infusing flavors.
Cook Stew: Cover the crockpot and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. Cook until the beef is tender and the vegetables are soft, creating a rich stew.
Thicken Stew (Optional): If you prefer a thicker stew, mix 2 tablespoons of flour or cornstarch with cold water to make a slurry. Stir this into the crockpot during the last 30 minutes of cooking, allowing the stew to thicken nicely.
Finish and Serve: Remove the bay leaves from the stew. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy this cozy meal.

Notes

Browning the beef before slow cooking adds depth of flavor but can be skipped for convenience.
Using flour or cornstarch slurry is optional; the stew will still be delicious without thickening.
Feel free to add other root vegetables such as parsnips or turnips for variety.
Leftovers store well in the refrigerator for 3-4 days and reheat nicely.
This stew freezes well for up to 3 months—thicken it after reheating if needed.