Pioneer Woman’s Crockpot Beef Stew is a hearty and delicious meal that’s perfect for cozy evenings. It’s filled with tender chunks of beef, soft potatoes, carrots, and a rich, flavorful broth that slowly simmers all day in the crockpot. The smell that fills your house while it cooks is so inviting, and the stew is thick and comforting without being too heavy.
I love how easy this stew is to make — just toss everything into the slow cooker in the morning, and by dinner time, you have a warm meal ready to enjoy with almost no fuss. The beef becomes so tender it practically melts in your mouth, and the veggies soak up all the tasty juices. I always think this stew feels like a big, warm hug in a bowl after a busy or chilly day.
My favorite way to serve this stew is with some crusty bread to soak up the broth, or a simple side salad to add a little freshness. It’s also great for leftovers, since the flavors get even better after sitting overnight. Whenever I make this recipe, friends and family always ask for seconds — it’s just one of those dishes that makes everyone feel at home.
Key Ingredients & Substitutions
Beef Chuck: This cut is great because it gets tender and flavorful when slow-cooked. If you can’t find chuck, try beef stew meat or brisket as alternatives.
Vegetables: Carrots, potatoes, celery, and onions add heartiness and sweetness. You can swap potatoes for sweet potatoes or add parsnips for a twist.
Tomato Paste and Broth: Tomato paste gives body and rich flavor. Beef broth deepens the stew’s taste. For less sodium, use low-sodium broth and adjust salt later.
Seasonings: Italian seasoning and Worcestershire sauce bring savory depth. If you don’t have Italian seasoning, try a mix of thyme, rosemary, and oregano.
How Do You Get Tender, Flavorful Meat in a Crockpot Beef Stew?
The secret is browning the beef before slow cooking and letting it cook low and slow for hours. Here’s how:
- Season the beef well with salt and pepper.
- Brown the beef chunks in oil on all sides over medium-high heat—this locks in flavor and helps create a rich stew base.
- After adding all ingredients to the crockpot, cook on low heat for 7 to 8 hours. This slow cooking breaks down tough fibers, making the beef tender and juicy.
- Add veggies later in the cooking because they cook faster and you want them tender without turning mushy.
Taking these steps ensures your beef stew will have soft meat and a deep, delicious flavor every time.
Equipment You’ll Need
- Crockpot or slow cooker – I find it makes everything hands-off and keeps the stew cooking evenly.
- Large skillet – used to brown the beef, which adds flavor and richness to the stew.
- Chef’s knife – helps you chop the vegetables into even pieces for consistent cooking.
- Cutting board – a sturdy surface for chopping and preparing ingredients.
- Measuring spoons and cups – helps you add the right amount of seasonings and liquids.
- Wooden spoon or spatula – for stirring the ingredients in the skillet and the crockpot.
Flavor Variations & Add-Ins
- Use stew meat or brisket if you prefer different cuts of beef — they work great in slow-cooked dishes and get tender over time.
- Swap carrots and potatoes for sweet potatoes, parsnips, or turnips for a different flavor and sweetness.
- Stir in a splash of red wine or a dash of soy sauce for extra depth and richness.
- Add a handful of frozen peas or green beans during the last 30 minutes for a touch of freshness and color.
Pioneer Woman’s Crockpot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 3 pounds beef chuck, cut into 1 1/2-inch pieces
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup diced onions
- 1 cup diced celery
- 4 cups beef broth
- 1 (6-ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 4 large carrots, peeled and cut into 1-inch pieces
- 4 large potatoes, peeled and cut into 1-inch pieces
- Fresh parsley, chopped (for garnish)
- Optional: cooked peas to serve with stew
How Much Time Will You Need?
This stew takes about 20 minutes to prep and brown the beef and veggies. Then, you’ll let the crockpot do the work for 7 to 8 hours on low heat. Add the potatoes and carrots about 1 1/2 hours before serving so they’ll cook just right.
Step-by-Step Instructions:
1. Brown the Beef:
Season the beef chunks with 1 teaspoon salt and 1 teaspoon pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef pieces on all sides, working in batches if needed. Once browned, transfer them to your crockpot.
2. Cook the Aromatics:
Using the same skillet, add the minced garlic, diced onions, and celery. Cook for about 3 to 4 minutes, until the onions become soft and translucent. Pour this mixture into the crockpot with the beef.
3. Add Liquids and Seasonings:
Pour the beef broth into the crockpot. Add the tomato paste, Worcestershire sauce, Italian seasoning, and the remaining 1 teaspoon salt. Give everything a gentle stir to combine well.
4. Slow Cook the Stew:
Cover the crockpot and cook on low for 7 to 8 hours, or until the beef becomes tender and flavorful.
5. Add the Vegetables:
About 1 1/2 hours before serving, add the peeled and chopped carrots and potatoes to the crockpot. Cover and continue cooking until the vegetables are soft but not mushy.
6. Final Touches and Serving:
If you like, stir in some cooked peas just before serving for a pop of color and sweetness. Taste the stew and add more salt or pepper if needed. Sprinkle freshly chopped parsley on top and serve warm. This stew goes wonderfully with crusty bread or mashed potatoes on the side.
Can I Use Frozen Beef Chuck for This Stew?
Yes, you can! Just make sure to fully thaw the beef in the refrigerator overnight before browning it. This helps it cook evenly and become tender in the crockpot.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can brown the beef and sauté the vegetables in advance, then store everything in the fridge. Assemble the stew in the crockpot and cook when you’re ready. The flavors often deepen if made a day ahead.
How Should I Store Leftovers?
Keep leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Skip Browning the Beef?
You can skip browning for a quicker prep, but browning really boosts the flavor and richness. If short on time, try to at least brown the beef in batches for best results.