Pioneer Woman’s Crockpot Beef Stew Recipe

I can’t get over how this crockpot beef stew turns simple ingredients into a rich, hearty dinner that tastes like it simmered all day. One bowl and you’ll see why it disappears fast.

I’m obsessed with this Pioneer Woman crockpot beef stew because it tastes like I put in way more effort than I did. The beef chuck turns rich and tender, the carrots soak up all that savory broth, and every bite has that thick, hearty, stick-to-your-ribs thing I crave when dinner needs to actually satisfy.

But nothing about it feels fussy. It’s bold, beefy, a little rustic, and ridiculously good over mashed potatoes or straight from a bowl.

And the leftovers? Even better the next day.

No drama. Just a slow cooker full of seriously good stew that earns repeat status.

Ingredients

• Beef chuck turns tender and cozy, basically the whole reason you’re here.
• Salt and pepper keep things honest, simple, and not bland.
• Flour helps the beef brown up and gives the stew body.
• Oil and butter bring richness, plus that little “something smells amazing” moment.
• Onion melts down and makes the broth taste homey.
• Garlic adds the good stuff, because stew without it feels sad.
• Beef broth is the backbone, making everything taste deep and savory.
• Red wine adds a grown-up richness, but it doesn’t taste fancy.
• Tomato paste gives the stew color, depth, and a tiny tang.
• Worcestershire sauce brings salty, savory punch without trying too hard.
• Carrots, potatoes, and celery make it hearty, filling, and actually a little balanced.
• Peas add color and sweetness, if you’re into that classic stew vibe.

Ingredient Quantities

• 3 pounds beef chuck, cut into 1 1/2 inch cubes
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup all purpose flour
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 2 bay leaves
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 4 large carrots, peeled and cut into chunks
• 4 medium Yukon Gold or Russet potatoes, cut into chunks
• 2 stalks celery, sliced
• 1 cup frozen peas, optional
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water, optional for thickening

How to Make this

1. Pat beef dry, season with kosher salt and black pepper, then toss with flour to coat evenly, shaking off excess.

2. Heat vegetable oil in a large skillet over medium high heat and brown beef in batches until deep golden on all sides; transfer browned beef to the slow cooker.

3. Reduce heat to medium, add butter to the skillet, then sauté chopped onion until softened, about 4 minutes; add minced garlic and cook 30 seconds more.

4. Stir in tomato paste and cook 1 minute, then pour in red wine to deglaze the pan, scraping up browned bits; simmer 1 to 2 minutes.

5. Pour the wine and onion mixture over the beef in the slow cooker, then add beef broth, Worcestershire sauce, brown sugar, bay leaves, and thyme; season lightly with additional salt and pepper.

6. Add carrot chunks, potato chunks, and sliced celery to the slow cooker, stir to combine and nestle vegetables into the liquid.

7. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until beef is fork tender and vegetables are cooked through.

8. If using frozen peas, stir them in during the last 10 minutes of cooking.

9. To thicken, whisk cornstarch with cold water to make a slurry, stir into the stew, and cook on high for an additional 10 to 15 minutes until slightly thickened.

10. Remove and discard bay leaves, adjust seasoning to taste, then serve hot.

Equipment Needed

1. Slow cooker (6 to 8 quart)
2. Large heavy skillet or sauté pan
3. Cutting board
4. Chef s knife
5. Measuring cups and spoons
6. Mixing bowl or shallow dish for dredging flour
7. Wooden spoon or heatproof spatula
8. Small bowl and whisk for the cornstarch slurry

FAQ

Pioneer Woman’s Crockpot Beef Stew Recipe Substitutions and Variations

• Beef chuck: use stew meat or trimmed chuck roast cut to size; for richer flavor substitute short ribs or brisket cut into cubes.
• Red wine: substitute extra beef broth plus 1 tablespoon red wine vinegar or 1 tablespoon balsamic vinegar; use nonalcoholic red wine or unsweetened grape juice plus a splash of vinegar.
• Worcestershire sauce: substitute 1 tablespoon soy sauce plus 1 teaspoon balsamic vinegar or 1/2 teaspoon anchovy paste mixed with soy sauce; A1 or other steak sauce also works.
• Cornstarch slurry: substitute equal parts all purpose flour mixed with cold water and whisked until smooth, or use arrowroot powder slurry for a clearer finish, or make a quick roux with butter and flour.

Pro Tips

1. Brown the beef well in batches so you get deep, caramelized crusts. Those browned bits are flavor gold. If the pan gets crowded the meat will steam instead of sear, so do it in groups and wipe the skillet between batches if the fond starts to burn.

2. Don’t skip deglazing the pan with the wine. Scrape up every browned bit into the liquid before it goes into the cooker. That step turns pan scrapings into rich, savory backbone for the stew.

3. Cut vegetables into even, slightly large chunks. Big pieces hold their shape during long, slow cooking and give a pleasing contrast to fork tender beef. Add delicate things like peas only at the end so they stay bright and avoid turning mushy.

4. If you want a thicker gravy, make the cornstarch slurry just before the end and bring the cooker to high for 10 to 15 minutes after adding it. For deeper flavor, make the stew a day ahead and refrigerate overnight. Reheat gently and skim any excess fat from the surface before serving.