Mohamed Shili This hearty Pioneer Woman Beef Stew is prepared using beef stew meat, onions, garlic, carrots, and potatoes. This beef stew recipe is a dinner that takes about 3 hours to prepare and can serve up to 6 people.
Pioneer Woman Beef Stew Ingredients
- 2 pounds (907 grams) beef stew meat, cut into 1-inch pieces
- 1 teaspoon (5 grams) salt
- 1/2 teaspoon (2.5 grams) black pepper
- 3 tablespoons (45 ml) olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bottle (12 oz or 355 ml) beer (preferably a dark or amber ale)
- 4 cups (950 ml) beef stock
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 grams) tomato paste
- 1 tablespoon (15 grams) paprika
- 1/2 teaspoon (2.5 grams) sugar
- 4 carrots, peeled and sliced
- 4 new potatoes, quartered
- Fresh parsley, chopped (for garnish)
How To Make Pioneer Woman Beef Stew
- Prepare the Beef: Season beef pieces with salt and pepper generously. In a large pot, heat 2 tablespoons of olive oil on medium. Brown the beef in batches, ensuring all sides are caramelized, then set aside the browned beef.
- Cook the Vegetables: Using the same pot, add another tablespoon of olive oil. Cook the diced onion for about 5 minutes until it softens. Follow by adding minced garlic and let it cook for one more minute.
- Deglaze and Simmer: Deglaze the pot by pouring in the beer, making sure to scrape up any browned bits from the bottom. Return the beef to the pot and stir in beef stock, Worcestershire sauce, tomato paste, paprika, and sugar.
- Slow Cooking: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 1/2 to 2 hours until the beef becomes very tender.
- Add Vegetables: Introduce sliced carrots and quartered potatoes into the stew. Cover again and continue to simmer for another 30 minutes or until the vegetables are tender.
- Final Touches: Before serving, check the seasoning and adjust salt or pepper as needed. If the stew seems too thick, thin it with a little more beef stock or water.
- Serve: Dish the stew into bowls and sprinkle with freshly chopped parsley for garnish. Serve immediately while hot.
Recipe Tips
- Optimize Beef Browning: To ensure a rich flavor, pat the beef dry with paper towels before seasoning and browning. This removes excess moisture and promotes better caramelization.
- Enhance Flavor with Fresh Herbs: For a deeper flavor profile, consider adding fresh rosemary or thyme during the last hour of simmering. This introduces a subtle, fresh undertone to the stew.
- Choose the Right Beer: Using a dark or amber ale not only deglazes the pot effectively but also adds a rich, malty flavor that complements the savory beef and vegetables.
- Thicken Stew Naturally: If the stew is too thin after cooking, mash a few of the cooked potatoes right in the pot. This naturally thickens the stew without extra additives.
- Monitor Cooking Temperatures: Maintain a gentle simmer during the slow cooking process to ensure the beef becomes tender without boiling too vigorously, which can toughen the meat.
What To Serve With Beef Stew
Serve your hearty beef stew with garlic mashed cauliflower, sautéed green beans with slivered almonds, a rustic barley salad, roasted brussels sprouts with balsamic glaze, and a crusty whole-grain bread.
You can also pair it with a peppery arugula salad and baked sweet potato fries for a touch of sweetness.
How To Store Beef Stew
To Refrigerate: Allow the stew to cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days. Ensure the container is sealed tightly to maintain freshness and prevent any odors from affecting its flavor.
To Freeze: Beef stew freezes well due to its liquid content, which helps prevent freezer burn. Cool the stew completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be stored for up to 3 months. Thaw in the refrigerator overnight when ready to use.
How To Reheat Beef Stew
In The Oven: Transfer the stew into an oven-safe dish, cover it with a lid or aluminum foil, and reheat at 350°F (175°C) for about 20-25 minutes, or until thoroughly warmed.
In The Microwave: Place the stew in a microwave-safe container, cover it loosely with a lid or plastic wrap, and heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
In The Air Fryer: Reheating stew in an air fryer is not recommended, as the rapid air movement can dry out the liquid too quickly, affecting the texture and flavor.
Frequently Asked Questions
Can I use a different type of meat instead of beef?
Yes, you can substitute beef with lamb or pork for a variation on the traditional flavor. Both are excellent in absorbing the flavors of the broth and spices and should be cut into similar-sized pieces to ensure even cooking.
How can I make this stew gluten-free?
To make this stew gluten-free, ensure that the beer and Worcestershire sauce you use are certified gluten-free. Additionally, check that all other packaged ingredients adhere to gluten-free standards.
Is it possible to make this stew in a slow cooker?
Yes, this stew can be adapted for a slow cooker. Simply brown the beef and sauté the vegetables as instructed, then transfer to a slow cooker with the remaining ingredients and cook on low for 7-8 hours.
Pioneer Woman Beef Stew Nutrition Facts
- Calories: 360 kcal
- Carbohydrates: 22g
- Protein: 35g
- Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 100mg
- Sodium: 850mg
- Potassium: 950mg
- Fiber: 4g
- Sugar: 5g
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Dutch Oven Beef Stew
- Pioneer Woman Prime Rib Soup
- Pioneer Woman Slow Cooker Potato Soup
Pioneer Woman Beef Stew
Description
This hearty Pioneer Woman Beef Stew is prepared using beef stew meat, onions, garlic, carrots, and potatoes. This beef stew recipe is a dinner that takes about 3 hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Beef: Season beef pieces with salt and pepper generously. In a large pot, heat 2 tablespoons of olive oil on medium. Brown the beef in batches, ensuring all sides are caramelized, then set aside the browned beef.
- Cook the Vegetables: Using the same pot, add another tablespoon of olive oil. Cook the diced onion for about 5 minutes until it softens. Follow by adding minced garlic and let it cook for one more minute.
- Deglaze and Simmer: Deglaze the pot by pouring in the beer, making sure to scrape up any browned bits from the bottom. Return the beef to the pot and stir in beef stock, Worcestershire sauce, tomato paste, paprika, and sugar.
- Slow Cooking: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 1/2 to 2 hours until the beef becomes very tender.
- Add Vegetables: Introduce sliced carrots and quartered potatoes into the stew. Cover again and continue to simmer for another 30 minutes or until the vegetables are tender.
- Final Touches: Before serving, check the seasoning and adjust salt or pepper as needed. If the stew seems too thick, thin it with a little more beef stock or water.
- Serve: Dish the stew into bowls and sprinkle with freshly chopped parsley for garnish. Serve immediately while hot.
