Pioneer Woman's Crockpot Beef Stew Recipe
Pioneer Woman's Crockpot Beef Stew Recipe is a warm, hearty and comforting meal. This stew is full of tender beef, soft vegetables and rich flavors.
Ingredients
- 2 lbs beef stew meat cut into cubes
- 4 medium potatoes peeled and diced
- 4 carrots sliced
- 1 onion chopped
- 3 cloves garlic minced
- 2 cups beef broth
- 1 cup frozen peas
- 1 cup frozen corn
- 3 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
Instructions
Prepare the Beef
- Pat beef cubes dry with paper towels. Sprinkle flour, salt, and pepper over them. Mix gently to coat.
Brown the Beef
- Heat olive oil in a pan. Brown beef on all sides. This step adds flavor but can skip if in a hurry.
Add Vegetables to Crockpot
- Place potatoes, carrots, onion, and garlic in the crockpot. Mix gently so vegetables spread evenly.
Add Beef to Crockpot
- Add browned beef on top of vegetables. This helps the beef stay tender during slow cooking.
Add Broth and Tomato Paste
- Pour beef broth over ingredients. Add tomato paste and stir lightly to mix with vegetables.
Season the Stew
- Add Worcestershire sauce, thyme, salt, and pepper. Stir gently so seasonings spread evenly.
Cook in Crockpot
- Cover the crockpot and cook on low for 8 hours or high for 4 hours. Meat will become tender.
Add Frozen Vegetables
- Thirty minutes before serving, add frozen peas and corn. Stir gently and let them heat fully.
Check Seasoning
- Taste stew and adjust salt and pepper if needed. Stir gently to mix flavors evenly.
Serve Warm
- Ladle stew into bowls and serve with warm bread or biscuits. Enjoy the hearty, comforting meal.
Notes
- Brown the beef first for extra flavor.
- Cut vegetables evenly for consistent cooking.
- Use low heat for 8 hours for tender meat.
- Add frozen vegetables at the end to keep them fresh.
- Leftovers taste even better the next day.