Go Back

Pioneer Woman Crockpot Beef Stew

Pioneer Woman crockpot beef stew combines browned, flour-coated beef chuck with Yukon Gold potatoes and vegetables in a slow cooker. It cooks until the beef is fork-tender and the potatoes are cooked through, then stands for 10 minutes before serving.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Standing 10 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef chuck thawed, boneless, cut into 1-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.33 cup all-purpose flour
  • 2 tbsp vegetable oil
  • 1 yellow onion medium, chopped
  • 4 carrots medium, peeled and cut into 1-inch pieces
  • 2 ribs celery cut into 1/2-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 4 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Pat the beef dry, season it with the salt and pepper, and toss it with the flour until evenly coated.
  2. Heat the vegetable oil in a 12-inch skillet over medium-high heat and brown the beef in batches, turning occasionally, about 8 to 10 minutes total.
  3. Put the onion, carrots, celery, and potatoes in a 6-quart slow cooker.
  4. Add the browned beef to the slow cooker.
  5. Whisk the beef broth with the tomato paste, Worcestershire sauce, and thyme.
  6. Pour the broth mixture into the slow cooker and add the bay leaf.
  7. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the beef is fork-tender and the potatoes are cooked through.
  8. Remove and discard the bay leaf.
  9. Let the stew stand for 10 minutes before serving.

Notes

For the most even browning, brown the beef in batches. Refrigerate leftovers for 3 to 4 days or freeze them; use a gluten-free flour blend in place of all-purpose flour for a gluten-free option.