Pioneer Woman’s Crockpot Beef Stew is a hearty, comforting dish filled with tender chunks of beef, soft potatoes, carrots, and a rich, flavorful broth. It’s the kind of meal that fills your house with an amazing smell and warms you up on any chilly day. Slow-cooked to perfection, the beef gets so soft it practically melts in your mouth, making every bite feel like a cozy hug.
I love making this stew because it’s so simple to put together but feels like you spent hours on it. I usually toss everything in the crockpot in the morning, go about my day, and come home to a meal that’s ready to comfort and satisfy. Plus, it’s a great way to impress friends or family without spending too much time in the kitchen.
One of my favorite ways to serve this stew is with some crusty bread or buttery biscuits to soak up all that delicious broth. It’s also a fantastic leftovers meal—the flavors just get better the next day. Whenever I make this, it brings back memories of family dinners and casual weekends, making it a true classic in my kitchen.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect for stews because it becomes tender and flavorful when slow-cooked. If chuck isn’t available, you can use beef stew meat, but chuck usually gives the best texture.
Vegetable oil: Used for browning the beef to add extra flavor. You can substitute with olive oil or avocado oil for a different taste or healthier option.
Onion and garlic: These bring depth to the stew’s base flavor. If fresh garlic is not available, garlic powder works in a pinch, but fresh is best for that robust aroma.
Beef broth and tomato sauce: The broth forms a rich, savory base, and tomato sauce adds acidity and sweetness. Low-sodium broth is great if you want to control salt content.
Carrots and potatoes: Classic stew veggies that add sweetness and heartiness. You can swap potatoes for sweet potatoes for a twist, or add parsnips for extra flavor.
Seasonings: Worcestershire sauce adds umami, while basil, parsley, seasoned salt, and black pepper provide herby and savory notes. Feel free to adjust herbs based on your preference.
How Can I Make the Beef Tender and Flavorful in a Crockpot?
Getting the beef tender and flavorful is key to a great stew. Here’s what helps:
- Browning the beef: Searing the meat in hot oil before slow cooking creates a caramelized crust that adds depth and locks in flavor.
- Slow cooking low and slow: Cooking on low heat for several hours breaks down tough muscle fibers, resulting in that melt-in-your-mouth texture.
- Adding vegetables later: Adding carrots and potatoes halfway through cooking prevents them from getting mushy while ensuring they’re tender.
- Seasoning well: Layer flavors by seasoning the beef before browning and adjusting seasonings after cooking for the best taste.
Equipment You’ll Need
- Skillet – I love it for browning the beef; it adds extra flavor and gets everything started smoothly.
- Slow cooker – a essential for easy, hands-off cooking that yields tender, flavorful beef.
- Cutting board and sharp knife – for chopping onions, garlic, carrots, and potatoes quickly and safely.
- Stirring spoon or spatula – helps mix ingredients and scrape browned bits from the skillet.
- Measuring spoons and cups – for accurate seasonings and liquids.
Flavor Variations & Add-Ins
- Swap beef chuck for stew meat or even ground beef for a different texture and cooking time.
- Add a splash of red wine or balsamic vinegar to boost richness and add depth to the sauce.
- Include peas, green beans, or frozen corn during the last 30 minutes for some color and extra veggie goodness.
- Mix in a bay leaf or a touch of smoked paprika to give the stew a smoky flavor.
How to Make Pioneer Woman’s Crockpot Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (8 oz) can tomato sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dried basil
- 1 1/2 teaspoons dried parsley flakes
- 2 teaspoons seasoned salt
- 1/2 teaspoon ground black pepper
- 4 carrots, peeled and cut into large chunks
- 4 large potatoes, peeled and cut into 1 1/2-inch cubes
- Fresh parsley, chopped (for garnish)
- Mashed potatoes or crusty bread (optional, for serving)
How Much Time Will You Need?
This stew takes about 15-20 minutes to prep and brown the beef and veggies. After that, you’ll let the crockpot do its magic for roughly 8-9 hours total — 6 hours cooking the beef first, then another 2-3 hours after adding the vegetables. It’s perfect for a busy day when you want a cozy meal waiting for you!
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes in batches so you don’t crowd the pan. Brown the pieces on all sides for about 4-5 minutes each batch to lock in flavor. Once browned, transfer the beef to your crockpot.
2. Sauté Onion and Garlic:
In the same skillet, add the chopped onion and garlic. Cook them for about 2-3 minutes until they’re soft and release a lovely aroma. Then add them to the crockpot with the beef.
3. Add Liquids and Seasonings:
Pour the beef broth and tomato sauce over the meat and veggies in the crockpot. Add in Worcestershire sauce, dried basil, parsley flakes, seasoned salt, and black pepper. Stir gently to combine everything.
4. Slow Cook the Beef:
Cover the crockpot and cook on low for 6 hours (or on high for 3 hours) to get the beef tender and flavors blended.
5. Add Vegetables:
After the beef has cooked for the initial time, add the peeled and chopped carrots and potatoes. Stir gently so the veggies mix into the broth without mashing.
6. Continue Cooking:
Cover and cook on low for another 2-3 hours, or until the vegetables are tender and the beef is nice and soft.
7. Final Touches and Serve:
Taste the stew and add extra salt or pepper if needed. Serve hot, garnished with fresh chopped parsley. This stew pairs beautifully with mashed potatoes or crusty bread to soak up the delicious sauce.
Can I Use Frozen Beef for This Stew?
Yes, but be sure to fully thaw the beef before browning it. Thaw in the refrigerator overnight or use the cold water method to speed up thawing. Browning frozen meat won’t sear properly and can affect the stew’s flavor and texture.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can brown the beef and sauté the onions and garlic the day before, then store everything in the fridge. Assemble the stew in the crockpot and cook when ready. This also allows the flavors more time to meld if you refrigerate the cooked stew overnight.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze in portions for up to 3 months—thaw in the fridge before reheating.
What Can I Substitute for Potatoes?
If you want to switch up the texture or lower carbs, try replacing potatoes with sweet potatoes, turnips, or parsnips. These options cook similarly in the crockpot and add their own unique flavor to the stew.