Description
This Easy Pioneer Woman’s Crockpot Beef Stew is a comforting slow-cooked classic. Tender chunks of beef simmer with potatoes, carrots, and herbs in a rich, savory broth. It’s a perfect set-it-and-forget-it meal for busy days or cozy evenings.
Ingredients
2 pounds beef chuck roast, cut into chunks
4 medium Yukon gold potatoes, chopped
4 carrots, sliced
1 large onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef broth
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (if using cornstarch)
Instructions
1. Optional: In a skillet, brown beef chunks on all sides over medium-high heat for extra flavor.
2. Add chopped onion, garlic, carrots, and potatoes to the bottom of your crockpot.
3. Place the beef on top of the vegetables.
4. In a bowl, mix beef broth, tomato paste, Worcestershire sauce, bay leaves, thyme, salt, and pepper. Pour into the crockpot.
5. Cover and cook on low for 8 hours or high for 4–5 hours, until beef is tender.
6. Remove bay leaves. Taste and adjust seasoning as needed.
7. (Optional) Mix cornstarch with water, stir into stew, and cook 15–20 minutes more to thicken.
8. Serve hot with crusty bread or biscuits.
Notes
For deeper flavor, always brown the beef before adding it to the crockpot, especially for company-worthy meals.
Keep vegetables chunky to prevent them from overcooking and becoming mushy during long simmering.
Use Yukon gold or red potatoes for best texture—they hold up better than russets in slow cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: Approx. 1.5 cups
- Calories: 410
- Sugar: 5g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg