Pioneer Woman Beef Stew

This delicious Pioneer Woman Beef Stew is made with beef stew meat, onions, garlic, beer, beef stock, Worcestershire sauce, and paprika, and takes around 2 hours and 50 minutes to prepare and cook, and serves 6. Serve your Beef Stew with Garlic Bread, Arugula Salad, mashed potatoes, and steamed rice.

To make this Beef Stew, Ree Drummond begins by seasoning and browning the beef, then sautéing onions and garlic, deglazing with beer, and adding stock and seasonings. Vegetables are added later, simmering until tender.

It doesn’t matter if you are making her Roast Beef Sandwiches, Ham And Potato Soup, or this Beef Stew, Pioneer Woman recipes are known for their homey, comforting flavors and straightforward preparation.

Pioneer Woman Beef Stew Ingredients

• 2 pounds beef stew meat, cut into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bottle (12 oz) beer (preferably a dark or amber ale)
• 4 cups beef stock
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 tablespoon paprika
• 1/2 teaspoon sugar
• 4 carrots, peeled and sliced
• 4 new potatoes, quartered
• Fresh parsley, chopped (for garnish)

How To Make Pioneer Woman Beef Stew

1. Prepare the Beef: Season beef pieces with salt and pepper. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the beef in batches and brown on all sides. Remove browned beef and set aside.
2. Cook the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add diced onion and cook for about 5 minutes until softened. Stir in minced garlic and cook for another minute.
3. Deglaze and Simmer: Pour in the beer to deglaze the pot, scraping any browned bits from the bottom. Return the browned beef to the pot. Add beef stock, Worcestershire sauce, tomato paste, paprika, and sugar. Stir well.
4. Slow Cooking: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours. The beef should be tender.
5. Add Vegetables: Add the sliced carrots and quartered potatoes to the pot. Cover and simmer for another 30 minutes until the vegetables are tender.
6. Final Touches: Check for seasoning, adding more salt or pepper if needed. If the stew is too thick, add a bit more beef stock or water.
7. Serve: Ladle the stew into bowls and garnish with chopped fresh parsley. Serve hot.

What To Serve With Beef Stew

Beef stew pairs well with crusty bread or rolls for dipping, a simple green salad for freshness, mashed potatoes for extra heartiness, steamed rice to soak up the stew juices, or roasted vegetables like carrots or Brussels sprouts for added nutrition and flavor.

How To Store Beef Stew

In The Fridge:

Store beef stew in an airtight container in the refrigerator. It should be consumed within 3 to 4 days. The flavors often improve with time, making it a great make-ahead dish.

In The Freezer:

Beef stew freezes well. Cool it completely and store it in a freezer-safe container or bag. It can be kept frozen for up to 3 months. Thaw in the refrigerator before reheating.

How To Reheat Beef Stew

To reheat beef stew, place it in a saucepan over medium heat. Stir occasionally, adding a little water or broth if it’s too thick. Heat until it’s warmed through, which should take about 10 minutes. For microwave reheating, use a microwave-safe dish, cover, and heat in intervals, stirring in between, until thoroughly warm.

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Dutch Oven Beef Stew
• Pioneer Woman Prime Rib Soup
• Pioneer Woman Slow Cooker Potato Soup