Pioneer Woman Crock Pot Beef Stew Recipe

Pioneer Woman Crock Pot Beef Stew is one of those stick-to-your-ribs meals that just hits on a cold day. It’s beefy, rich, thick — loaded with potatoes, carrots, and a broth that turns almost velvety. Easy to prep, slow-cooked for hours, and honestly… worth every minute. Comfort in a bowl, not gonna lie.

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Ingredients Needed

• 1 tbsp olive oil – gets that beef seared and flavourful.
• 3 lbs beef chuck – trimmed and cut into chunks. Use stew meat if that’s easier.
• Salt & pepper to taste – do not skip this. Layered seasoning = better stew.
• 2½ cups beef broth – bone broth if you wanna be fancy.
• 2 tbsp tomato paste – adds umami depth. Not optional.
• 1 tbsp Worcestershire sauce – salty, tangy magic.
• ½ tbsp balsamic vinegar – balances the richness.
• 1 tsp dried thyme
• 1 tsp salt – yes, again.
• Lots of black pepper – trust me.
• 6 garlic cloves, minced – more if you love garlic. I do.
• 1 large yellow onion – chunked. Sweetens as it cooks.
• 4 large carrots – peeled, sliced on the diagonal (because it looks cute).
• 1 lb Yukon gold potatoes – diced small so they melt a bit.
• ¼ cup all-purpose flour – thickener. Can use GF flour here.
• 1 cup frozen peas – added last minute for pop and colour.

How To Make Pioneer Woman Crock Pot Beef Stew

Sear the beef:
Heat your olive oil in a pan. Season beef chunks, then sear them in batches. Don’t crowd the pan, or they’ll just steam. Golden brown = flavour. Dump into your slow cooker as you go.

Build the base:
Pour the broth, tomato paste, Worcestershire, balsamic, thyme, salt, and black pepper right into the crock. Give it a stir. It’ll look weird now — that’s normal.

Veggies in:
Add garlic, onion, carrots, and potatoes. Stir it just enough to mix. Lid on. Walk away.

Cook low and slow:
Set to LOW for 7–8 hours or HIGH for 4–5. But honestly — low and slow wins here. The beef breaks down beautifully and everything gets thick and stew-y.

Thicken it up:
When it’s nearly done, scoop out a cup of the liquid. Whisk the flour into it until smooth, then stir it back into the stew. Don’t just dump flour straight in. Been there, regretted that.

Final add-ins:
Chuck in the frozen peas. Let it cook 10–15 minutes uncovered on high. Just enough time to grab some bread or microwave that biscuit stash.

Recipe Tips

• Don’t skip searing. Seriously. It adds a deep, toasty flavour you can’t fake.
• Use chuck roast. It breaks down into buttery shreds over time.
• Low heat = tender meat. If you rush it, it’s chewy.
• Too salty? Add a splash of water and a potato chunk to mellow it.
• Serve with carbs. Bread, crackers, whatever soaks up sauce.

How to Store & Reheat

• Room Temperature: Let cool max 1 hour, then store.
• Fridge: Up to 4 days in a sealed container.
• Freezer: Freeze in portions, up to 3 months. Reheat slowly on stovetop or microwave with a splash of water.

Nutrition Facts (Approx. per serving)

• Calories: 569
• Sodium: 1058mg
• Protein: 49g
• Fat: 29g
• Carbs: 29g
• Fibre: 5g
• Sugar: 6g

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