Description
Pioneer Woman Crockpot Beef Stew is a classic slow-cooked dish that brings together chunks of beef, potatoes, carrots, and other vegetables in a savory, thick broth. The long, slow cooking process allows the flavors to meld beautifully, resulting in tender meat and a rich, hearty stew.
Ingredients
Scale
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 large onion, chopped
- 4 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 cup peas (frozen or fresh)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons tomato paste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Prepare the beef: In a large bowl, toss the beef stew meat with flour, salt, pepper, and garlic powder until well coated.
- Sear the beef: Heat a bit of oil in a skillet over medium-high heat. Add the beef and cook until browned on all sides. Transfer to the crockpot.
- Add vegetables: Add the chopped onion, carrots, potatoes, and celery to the crockpot.
- Mix the broth: In a separate bowl, mix together the beef broth, red wine (if using), Worcestershire sauce, minced garlic, dried thyme, dried rosemary, bay leaves, and tomato paste.
- Combine in the crockpot: Pour the broth mixture over the beef and vegetables in the crockpot. Stir to combine.
- Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
- Add peas: In the last 30 minutes of cooking, add the peas.
- Garnish and serve: Remove the bay leaves, garnish with fresh parsley, and serve hot.