Pioneer Woman’s Crockpot Beef Stew is like a warm hug on a chilly day. Tender pieces of beef, hearty potatoes, carrots, and onions all slow-cooked together in a rich, flavorful broth make this stew a comforting classic. The crockpot does all the hard work, leaving you with a meal that feels homemade and full of love without spending hours in the kitchen.
I love making this stew on weekends when I want something simple but satisfying. The best part is how the flavors meld together while everything cooks low and slow, making the beef melt in your mouth and the veggies perfectly soft. I always find myself sneaking a spoonful before it’s even done, and that’s when I know it’s going to be good!
Serving this stew with a crusty piece of bread or over some buttery mashed potatoes turns it into a real crowd-pleaser. It’s one of those recipes that friends and family ask for again and again. If you’re in the mood for a cozy, no-fuss dinner, this stew is a great choice you can count on.
Key Ingredients & Substitutions
Chuck Roast: This cut works best for stew because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, try beef brisket or stew meat. Avoid lean cuts like sirloin, which can dry out.
Vegetables: Carrots, potatoes, onions, and celery give the stew a classic taste and texture. You can swap russet potatoes for Yukon Gold for a creamier bite or skip potatoes if serving over mashed potatoes.
Beef Broth & Tomato Sauce: These build a rich base. Low-sodium broth lets you control salt better. If tomato sauce isn’t available, use crushed tomatoes or tomato paste mixed with water as an alternative.
Herbs & Spices: Thyme and paprika add warmth. Fresh thyme adds brightness, but dried works well too. You can add a bay leaf or a pinch of rosemary for a slightly different flavor.
How Can I Get Tender Beef and Deep Flavor in Slow Cooker Stew?
The secret to melt-in-your-mouth beef and flavorful stew is browning the meat first, then slow-cooking it gently.
- Pat dry and season beef well for a good sear.
- Brown meat batches in hot oil until deeply caramelized for extra flavor.
- Sauté veggies briefly to soften and unlock sweetness before adding to stew.
- Cook on LOW for 8-10 hours or HIGH for 4-5 hours—low and slow is best.
- Add cornstarch slurry near the end for a perfect, not-too-runny broth.
Following these steps helps your stew develop rich taste and tender beef every time!
Equipment You’ll Need
- Slow cooker (crockpot) – This is the easiest way to cook the stew slowly and evenly without extra fuss.
- Large skillet – Helps you brown the beef and sauté vegetables to build flavor before slow-cooking.
- Cutting board and sharp knife – For chopping vegetables and beef into even pieces.
- Measuring spoons and cups – Keeps ingredients accurate and tidy.
- Mixing spoon or spatula – For stirring ingredients, especially when adding liquids and thickeners.
Flavor Variations & Add-Ins
- Use red wine instead of some beef broth for a richer, deeper flavor. It adds complexity to the stew.
- Swap vegetables: add parsnips, peas, or green beans near the end for extra color and taste.
- Boost spice with a dash of cumin, paprika, or a pinch of chili flakes for a smoky or spicy twist.
- Add a splash of balsamic vinegar or Worcestershire sauce in the final stages for a tangy richness.
Pioneer Woman’s Crockpot Beef Stew
Ingredients You’ll Need:
For The Stew:
- 3 pounds chuck roast, trimmed and cut into 1 ½-inch cubes
- Salt and freshly ground black pepper, to taste
- 4 tablespoons vegetable oil, divided
- 2 cups beef broth
- 1 (15-ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 3 medium carrots, peeled and chopped into 1-inch pieces
- 2 large russet potatoes, peeled and cut into chunks (optional if serving with mashed potatoes)
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional for thickening)
- Fresh parsley or thyme sprigs, for garnish
- Mashed potatoes, for serving (optional)
How Much Time Will You Need?
This recipe takes about 20-30 minutes to prep, mostly chopping and browning. Then you’ll cook the stew in the crockpot for 8 to 10 hours on low, or 4 to 5 hours on high. It’s perfect to start in the morning and have a delicious, hearty meal ready by dinner time!
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Start by patting the beef cubes dry with paper towels and seasoning them generously with salt and pepper. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches, making sure all sides get a nice caramelized color. Transfer the browned beef to your crockpot.
2. Sauté the Vegetables:
In the same skillet, add the remaining 2 tablespoons of oil. Sauté the chopped onions, celery, and minced garlic just until they become fragrant and start to soften—this usually takes about 2 to 3 minutes. Pour these sautéed veggies into the crockpot over the beef.
3. Add Liquids and Seasonings:
Pour the beef broth, tomato sauce, and Worcestershire sauce into the crockpot. Sprinkle in the paprika and thyme. Gently stir everything together to combine the flavors well.
4. Add Carrots and Potatoes:
Add the chopped carrots and potatoes in an even layer on top of the beef and vegetables in the crockpot. These will cook along with the rest of your stew, getting tender and soaking up all those rich flavors.
5. Slow Cook Your Stew:
Cover your crockpot and cook the stew on LOW for 8 to 10 hours, or on HIGH for about 4 to 5 hours. The beef should be very tender and the vegetables cooked through by the end.
6. Thicken the Stew (Optional):
If you’d like a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry. About 30 minutes before you’re ready to serve, stir this mixture into the crockpot. Turn the heat to HIGH and cook uncovered until the stew thickens.
7. Taste, Adjust, and Serve:
Give your stew a taste and add more salt or pepper if needed. Serve your delicious beef stew hot, garnished with fresh parsley or thyme. For an extra hearty meal, pair it with creamy mashed potatoes or crusty bread.
Can I Use Frozen Beef for This Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before browning it. Browning frozen beef won’t work well and could lead to uneven cooking.
Can I Prepare This Stew Ahead of Time?
Absolutely! You can brown the beef and chop the vegetables the night before, then refrigerate everything separately. Assemble and start the slow cooker on the day you want to serve.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Skip Thickeners Like Cornstarch?
Yes, you can skip the cornstarch if you prefer a thinner broth. Just keep the lid on while cooking to retain liquid, or simmer uncovered near the end to reduce and thicken naturally.
