Hamdi Saidani This Pioneer Woman Crockpot Beef Stew is a hearty and tender recipe, which is made with beef stew meat and red wine. It’s the ultimate comfort food recipe, ready in about 4 to 5 hours.
Pioneer Woman Crockpot Beef Stew Recipe Ingredients
- 2 1/2 lb. beef stew meat
- 1 1/2 cups beef stock
- 3/4 cup red wine
- 3 Tbsp. tomato paste
- 3 Tbsp. Worcestershire sauce
- 1/4 cup all-purpose flour
- 3 cloves garlic, chopped
- 1 1/2 tsp. seasoned salt
- 1/2 tsp. ground black pepper, plus more to taste
- 4 sprigs thyme
- 1 onion, cut into 1-inch pieces
- 3 carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 8 oz. whole mushrooms (white or baby bella), halved
- Kosher salt, to taste
- Cooked, wide egg noodles or mashed potatoes, for serving
- 2 Tbsp. chopped, fresh parsley
How To Make Pioneer Woman Crockpot Beef Stew
- Combine the Base: Place the beef stew meat in the bottom of a 6-quart slow cooker.
- Mix the Sauce: In a large liquid measuring cup or a medium bowl, whisk together the beef stock, red wine, tomato paste, Worcestershire sauce, flour, chopped garlic, seasoned salt, and ground black pepper until smooth.
- Layer and Cook: Pour the sauce mixture over the beef. Add the thyme sprigs, then layer the onion, carrots, celery, and mushrooms on top. Cover the slow cooker and cook on high for 4 to 5 hours, stirring once about halfway through.
- Finish and Serve: Once the beef is tender, remove and discard the thyme sprigs. Taste the stew and season with additional salt and pepper if needed. Serve hot over cooked egg noodles or mashed potatoes, sprinkled with fresh parsley.
Recipe Tips
- How do I get the richest flavor? For an even deeper, richer flavor, you can take an extra 10 minutes to sear the beef stew meat in a hot, oiled skillet before adding it to the slow cooker. This step isn’t required for this easy recipe, but it adds a lot of complexity.
- Why is the flour added at the beginning? Whisking the flour into the cold liquid at the beginning is an easy way to thicken the stew without creating lumps. As the stew heats up and simmers in the slow cooker, the flour will gradually thicken the sauce.
- Can I use a different wine or omit it? Yes. A dry red wine like Cabernet Sauvignon or Merlot is best. If you prefer to cook without alcohol, you can simply substitute the wine with an equal amount of additional beef stock.
- Can I add potatoes to the stew? Absolutely. If you’d like to add potatoes, you can add 2-3 medium potatoes, peeled and cut into 1-inch chunks, along with the other vegetables at the beginning of the cooking time.
What To Serve With Crockpot Beef Stew
This hearty stew is a complete meal in a bowl, but it’s traditionally served with something to soak up the delicious gravy:
- Wide Egg Noodles or Creamy Mashed Potatoes (as suggested)
- Crusty French Bread or Sourdough
- Fluffy Buttermilk Biscuits
How To Store Crockpot 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.
Crockpot Beef Stew Nutrition Facts
- Calories: ~450 kcal per serving
- Protein: 40g
- Fat: 18g
- Carbohydrates: 20g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best cut of meat for slow cooker beef stew?
Beef chuck roast, cut into cubes, is the ideal choice. 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 is my beef tough?
If your beef is tough, it’s likely that it wasn’t cooked for long enough. Even on the high setting, stew meat needs that full 4-5 hours in the slow cooker to break down and become tender.
Do I have to stir the stew halfway through?
It’s a good idea to give it one stir about halfway through the cooking time to ensure everything is cooking evenly, but it’s a very forgiving recipe. If you set it and forget it, it will still turn out delicious.
Try More Pioneer Woman Recipes:
- Pioneer Woman Beef Stroganoff Recipe
- Pioneer Woman Beef Enchiladas Recipe
- Pioneer Woman Beef Burgundy Recipe
Pioneer Woman Crockpot Beef Stew Recipe
Description
An incredibly easy, dump-and-go slow cooker beef stew with melt-in-your-mouth tender beef, hearty vegetables, and a rich, savory gravy.
Ingredients
Instructions
- Place the beef in the bottom of a 6-quart slow cooker.
- In a separate bowl, whisk together the beef stock, red wine, tomato paste, Worcestershire sauce, flour, garlic, and seasonings.
- Pour the sauce mixture over the beef.
- Top with thyme sprigs, onion, carrots, celery, and mushrooms.
- Cover and cook on High for 4 to 5 hours, or on Low for 8 hours, until the beef is tender.
- Remove the thyme sprigs and adjust seasoning to taste.
- Serve hot over egg noodles or mashed potatoes, garnished with parsley.
Notes
- u003cliu003eThis is a true u0022dump and gou0022 recipe; no pre-browning is required, making it incredibly easy.u003c/liu003eu003cliu003eFor the richest flavor, sear the beef in a skillet before adding it to the slow cooker.u003c/liu003eu003cliu003eIf you prefer a thicker stew, you can reduce the beef stock by 1/2 cup.u003c/liu003eu003cliu003eThe stew is even better the next day as the flavors have time to meld together.u003c/liu003e
