Pioneer Woman’s Crockpot Beef Stew is a comforting and hearty dish filled with tender chunks of beef, hearty potatoes, carrots, and onions all simmered together in a rich and flavorful broth. The slow cooker does all the work, making the meat super tender and the vegetables perfectly soft. It’s a classic stew that feels like a warm hug on a chilly day.
I love making this stew when I want a meal that feels homemade without too much fuss. It’s so easy to throw everything in the crockpot in the morning and come home to a delicious, ready-to-eat dinner. Plus, the leftovers taste even better the next day, so you get a little reward for your efforts the following meal too.
My favorite way to serve this stew is with a big scoop of buttery mashed potatoes or some crusty bread on the side for dipping. It’s a family favorite that always brings everyone to the table with smiles. If you want to sneak in a little extra flavor, adding a bay leaf or a splash of Worcestershire sauce before cooking really makes a difference for me.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect because it becomes tender and flavorful with slow cooking. If you can’t find chuck roast, beef stew meat works well, but the texture might be slightly different.
Carrots and potatoes: I like yellow or red potatoes here because they hold their shape. Yukon Gold potatoes could be swapped in for a creamier texture. Baby carrots or sliced regular carrots both do the job, so use what you have.
Beef broth: Use low-sodium broth to control saltiness better. If you want a richer flavor, beef stock or bone broth works great too.
Tomatoes and tomato paste: They add depth and a slight tang to balance the richness. If you prefer a smoother stew, blend the diced tomatoes before adding.
Worcestershire and soy sauce: These umami boosters add complexity. Worcestershire has a unique flavor, but tamari or coconut aminos can substitute for soy sauce if you want gluten-free.
How Do I Get the Beef Tender and Flavorful in the Crockpot?
The key to tender beef is browning it first. This step adds flavor through caramelization and seals in juices.
- Season beef with salt and pepper, then toss with flour. The flour helps thicken the stew later.
- Heat oil in a skillet over medium-high heat before adding beef in batches. Avoid crowding so the beef browns well.
- Brown all sides of the beef chunks, about 5 minutes per batch, then transfer to the slow cooker.
- Don’t skip this step—it makes a big difference in flavor and texture.
Adding vegetables later prevents them from turning mushy. Add carrots and potatoes in the last 1-1.5 hours of cooking on low (or 30-45 mins on high) to keep them tender but not overcooked.
Equipment You’ll Need
- Skillet – I use it to evenly brown the beef, which boosts the stew’s flavor.
- Slow cooker – makes cooking hands-off and the meat tender.
- Cutting board and knife – for chopping onions, garlic, and vegetables.
- Measuring spoons and cups – to keep ingredients just right.
- Soup ladle or large spoon – for serving the hearty stew.
Flavor Variations & Add-Ins
- Swap beef for cubed chicken or turkey for a lighter version.
- Add a splash of red wine or balsamic vinegar in the broth for a tangy twist.
- Include peas, green beans, or corn towards the end for extra color and sweetness.
- Sprinkle shredded cheese or a dollop of sour cream over each bowl for creaminess.
How to Make Pioneer Woman’s Crockpot Beef Stew
Ingredients You’ll Need:
- 3 lbs beef chuck roast, cut into 1-inch cubes
- 2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 4 tablespoons vegetable oil, divided
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 2 bay leaves
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 pound carrots, peeled and cut into chunks
- 1 pound small yellow or red potatoes, halved or quartered as needed
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This whole dish takes about 6 to 8 hours in the slow cooker. You’ll spend around 15 to 20 minutes for prep and browning the beef, then let the crockpot do its magic. Add the vegetables in the last 1.5 hours so they stay tender and fresh. It’s a simple, hands-off meal that fills your home with wonderful smells!
Step-by-Step Instructions:
1. Preparing the Beef:
In a bowl, season the beef cubes with 1 teaspoon salt and the black pepper. Sprinkle the flour over the beef and toss gently until the pieces are lightly coated.
2. Browning the Beef:
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add beef cubes in batches—don’t overcrowd the pan. Brown each batch on all sides, about 5 minutes per batch. Transfer the browned beef pieces to your slow cooker.
3. Cooking the Aromatics:
In the same skillet, add the remaining 2 tablespoons of oil. Sauté the chopped onion until soft, roughly 3 to 4 minutes. Add the minced garlic and cook for 30 seconds more. Then add the onion and garlic to your slow cooker with the beef.
4. Adding Liquids and Seasonings:
Pour in the beef broth, diced tomatoes (with juices), tomato paste, Worcestershire sauce, soy sauce, and sugar. Stir everything gently. Add the bay leaves, rosemary, thyme, and the remaining 1 teaspoon salt. Mix a little to combine.
5. Slow Cooking the Stew:
Cover the slow cooker and cook on low for 6 hours or on high for 3 to 4 hours, until the beef is tender.
6. Adding Vegetables:
About 1.5 hours before the cooking time ends (or 30 to 45 minutes if on high), add the carrots and potatoes to the crockpot. Push them into the broth and continue cooking until they are tender.
7. Finishing Touches:
Before serving, remove the bay leaves. Taste the stew and add extra salt or pepper if you like. Sprinkle chopped fresh parsley on top for a lovely touch of color and flavor.
8. Serving Your Stew:
Ladle the stew into bowls and serve it alongside buttery mashed potatoes or crusty bread to soak up all the delicious sauce. Enjoy your warm, hearty meal!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely before cooking. Thaw in the fridge overnight or use the cold water method by placing the beef in a sealed bag submerged in cold water until thawed. This helps ensure even cooking and safety.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can brown the beef and sauté the onions and garlic a day ahead, then refrigerate everything separately. Assemble and start the slow cooker when ready. The stew also tastes great the next day as the flavors deepen overnight.
How Should I Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave. You can also freeze portions for up to 3 months—just thaw overnight in the fridge before reheating.
What Vegetables Can I Add Instead of Carrots and Potatoes?
You can swap or add vegetables like parsnips, turnips, sweet potatoes, or celery. Just remember to add them at the same time as the carrots and potatoes to ensure they cook through but don’t become mushy.
