Description
This Easy Pioneer Woman’s Crockpot Beef Stew is a hearty slow cooker meal made with tender beef chuck roast, potatoes, carrots, and savory broth. It’s the perfect comfort food for chilly nights and an easy weeknight dinner idea. Ideal for fans of crockpot beef recipes, slow cooker stew, and cozy homemade meals.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
4 carrots, peeled and sliced
4 Yukon gold potatoes, diced
3 stalks celery, chopped
1 yellow onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons water
Instructions
1. Sear the beef cubes in a hot skillet until browned on all sides, then set aside.
2. Add beef, carrots, potatoes, celery, onion, and garlic to the crockpot.
3. Stir in tomato paste, beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper.
4. Cover and cook on low for 8 hours or on high for 4–5 hours until beef and veggies are tender.
5. Mix cornstarch and water into a slurry, then stir into the crockpot.
6. Cook for another 20–30 minutes until the stew thickens.
7. Remove bay leaf, adjust seasoning, and serve hot.
Notes
Searing the beef first gives a deeper flavor but is optional if you’re short on time.
For a richer taste, add a splash of red wine before cooking.
Leftovers are excellent the next day and freeze beautifully.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg