Pioneer Woman Beef Stew Recipe

Pioneer Woman Beef Stew recipe that’s like… warm. In that deep, bone-marrowy, fall-asleep-on-the-couch way. It’s not fast. But it’s worth it. You get tender meat, soft potatoes, thick brothy stuff that kinda hugs your throat (in a good way). Make it on a cold day. Or when you’re annoyed at everyone.

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Ingredients Needed:

• 1 tbsp vegetable oil: or more. Depends how your pot’s behaving.
• 2 lbs beef chuck: cut into cubes. Don’t get lean. You’ll regret it.
• 1 yellow onion: chopped. Not too tiny. It cooks down.
• 2 carrots: peeled, sliced. Just don’t leave them giant or they’ll stay hard.
• 2 celery stalks: chopped. Adds that soup-y depth.
• Kosher salt + black pepper: yeah… you’ll use these a lot as you go.
• 3 garlic cloves: minced or just smashed. It’s stew. It forgives.
• ¼ cup tomato paste: this part looks weird but do not skip it.
• 6 cups low-sodium beef broth: regular’s usually too salty.
• 1 cup red wine: not “cooking wine,” please. Just drinkable wine.
• 1 tbsp Worcestershire sauce: adds depth, kinda umami-ish.
• 2 sprigs fresh thyme: throw them in whole. Pull out later.
• 2 bay leaves: also whole. Also remove later.
• 1 lb baby potatoes: halved. No need to peel. Lazy win.
• 1 cup frozen peas: toss them in last minute. They don’t need much.
• ¼ cup parsley: chopped. Just for that final green hit.

How To Make Pioneer Woman Beef Stew:

Brown the beef:
Get oil hot in a heavy pot. Sear beef in batches (don’t crowd the pot or it steams). Get it brown on all sides. This takes time. Sucks, but makes the whole stew worth it.

Sauté veg:
Add more oil if the pot’s dry. Toss in onions, carrots, celery. Season. Stir till soft, about 7–8 mins. Add garlic and tomato paste. Let it darken. Smells amazing here. Don’t burn it.

Deglaze + simmer:
Put beef back in. Pour in broth, wine, Worcestershire, thyme, bay. Stir. Bring to a boil, then lower heat. Cover and simmer for 45 mins. Go fold laundry. Or don’t.

Add potatoes:
Once beef is tender-ish, add potatoes. Simmer covered another 15–20 mins until they’re fork-soft.

Finish it up:
Take out bay leaves + thyme. Stir in peas. Cook like 2 mins. They just need to warm. Taste and adjust salt. Add parsley. Done.

Recipe Tips:

• Don’t rush the sear. Gray beef = sad stew.
• Use broth and wine you’d drink. You do taste it later.
• Want thicker stew? Simmer it uncovered at the end a bit.
• Don’t overdo the peas or they’ll turn army green. Ew.

How to Store & Reheat:

Room Temp: 1 hour max.
Fridge: Up to 4 days in sealed container.
Freezer: Yup. 2–3 months. Thaw overnight, reheat gently.

Nutrition Facts (Approx. per serving):

• Calories: 410
• Sodium: 580mg
• Protein: 35g
• Fat: 17g
• Carbs: 26g
• Fibre: 4g
• Sugar: 5g

FAQs:

Can I skip the wine?
Sure. Add more broth. But honestly it’s not the same.

Can I do this in a slow cooker?
Yes. Brown stuff first. Then low for 8 hours or high for 4–5.

What cut of beef works best?
Chuck roast. Don’t go lean. It needs fat to break down.

Why is my stew thin?
Lid on = trapped moisture. Simmer uncovered last 10 mins to reduce.

Can I add more veg?
Yeah. Mushrooms, turnips, parsnips—whatever’s in your fridge.