Hamdi Saidani This Pioneer Woman Beef Stew Recipe is a hearty and tender recipe, which is made with stew meat and beer. It’s the ultimate comfort food recipe, ready in about 3 hours.
Pioneer Woman Beef Stew Recipe Ingredients
- 3 Tbsp. olive oil
- 1 Tbsp. butter
- 2 lb. stew meat
- 1 whole medium onion, diced
- 3 cloves garlic, minced
- 1 can (12 oz. size) beer
- 4 cups beef stock (or 4 cups water + 4 beef bouillon cubes)
- 2 cups water (additional, if needed)
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. tomato paste
- 1/2 tsp. paprika
- 1/2 tsp. Kosher salt
- Freshly ground black pepper
- 1 1/2 tsp. sugar
- 4 whole carrots, washed, unpeeled, and roughly sliced
- 4 whole new potatoes, quartered
- Minced parsley (optional)
How To Make Pioneer Woman Beef Stew
- Brown the Meat: In a large pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the stew meat in two batches, browning it well on all sides. As each batch is browned, remove it to a plate and set aside.
- Sauté the Aromatics: Add the diced onion to the same pot and cook for 2 to 3 minutes, stirring, until softened. Add the minced garlic and cook for one more minute until fragrant.
- Build the Stew Base: Pour in the beer to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Stir in the beef stock, Worcestershire sauce, tomato paste, paprika, salt, pepper, and sugar.
- Simmer the Stew: Return the browned beef to the pot and stir to combine. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 1 1/2 to 2 hours, until the beef is tender.
- Add Vegetables and Finish: Check the liquid level; if the stew has reduced too much, add a cup or two of hot water. Add the carrots and potatoes to the pot. Cover again and continue to simmer for an additional 30 minutes, or until the vegetables are fork-tender.
- Serve: Taste the stew and adjust the seasonings if needed. Serve hot in bowls, garnished with fresh parsley if desired.
Recipe Tips
- How do I get the most tender beef? The key is a two-step process: browning and slow simmering. Searing the meat first creates a deep, rich flavor. The long, slow simmer over low heat breaks down the tough connective tissues, resulting in melt-in-your-mouth tender beef.
- What kind of beer is best for beef stew? A dark beer like a stout, porter, or a dark ale adds a wonderful depth and richness to the stew. If you don’t have one, a simple lager will also work.
- How do I make the stew thicker? The stew will naturally thicken as it simmers and the potatoes release their starches. If you prefer an even thicker gravy at the end, you can mash a few of the cooked potatoes against the side of the pot or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew.
- Can I make this in a slow cooker? Yes. Brown the meat and sauté the onions and garlic on the stovetop as directed. Transfer everything to the slow cooker, add the remaining ingredients (except the vegetables), and cook on low for 6-8 hours or on high for 3-4 hours. Add the carrots and potatoes during the last hour of cooking.
What To Serve With Beef Stew
This hearty stew is a complete meal, but it’s traditionally served with something to soak up the delicious gravy:
- Crusty French bread or sourdough
- Fluffy buttermilk biscuits or cornbread
- Egg noodles or creamy mashed potatoes
- A simple green salad with a bright vinaigrette
How To Store Beef Stew
Store: Let the stew cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. The flavor is often even better the next day! Freeze: This stew freezes beautifully. Let it cool, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Beef Stew Nutrition Facts
- Calories: ~550 kcal per serving
- Protein: 40g
- Fat: 25g
- Carbohydrates: 30g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use beer in the recipe?
No. The beer adds a rich, deep flavor, but if you prefer to omit it, you can simply substitute it with an equal amount of additional beef stock.
What is the best cut of meat for beef stew?
Chuck roast is the ideal choice for stew. It has a good amount of fat and connective tissue that breaks down during the long, slow cooking process, making the meat incredibly tender and flavorful. Pre-cut u0022stew meatu0022 is also a convenient option.
Why did my beef turn out tough?
Tough beef is usually the result of not simmering it long enough or cooking it at too high a temperature. The stew needs a low and slow simmer for at least 1.5 to 2 hours for the beef to become truly tender.
Try More Pioneer Woman Recipes:
- Pioneer Woman Beef Barley Soup Recipe
- Pioneer Woman Beef And Broccoli
- Pioneer Woman Beef Noodle Skillet
Pioneer Woman Beef Stew Recipe
Description
A rich, hearty, and deeply flavorful beef stew with tender chunks of beef, potatoes, and carrots, all simmered in a savory beer and beef stock gravy.
Ingredients
Instructions
- In a large pot, brown the stew meat in oil and butter in batches; set aside.
- Sauté the onion until soft, then add the garlic and cook for 1 minute.
- Pour in the beer to deglaze the pot, then stir in the beef stock and all seasonings.
- Return the beef to the pot, cover, and simmer on low for 1.5 to 2 hours until the beef is tender.
- Add the carrots and potatoes, cover, and simmer for another 30 minutes until vegetables are tender.
- Taste and adjust seasonings before serving. Garnish with parsley if desired.
Notes
- u003cliu003eSearing the beef before simmering is a crucial step for developing deep flavor.u003c/liu003eu003cliu003eA dark beer like a stout or porter will provide the richest, most complex flavor.u003c/liu003eu003cliu003eDon’t rush the simmering process; low and slow is the key to tender beef.u003c/liu003eu003cliu003eThe stew is even better the next day as the flavors have time to meld together.u003c/liu003e
