Pioneer Woman Slow Cooker Beef Stew

Pioneer Woman Slow Cooker Beef Stew is made with beef stew meat, beef stock, red wine, tomato paste, Worcestershire sauce, garlic, onion, carrots, celery, mushrooms, and thyme. This hearty beef stew recipe is perfect for the crockpot, creating a delicious dinner that takes about 4 hours and 10 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

• 2 1/2 lb (1.1 kg) beef stew meat
• 1 1/2 cups (360 ml) beef stock
• 3/4 cup (180 ml) red wine
• 3 tbsp tomato paste
• 3 tbsp Worcestershire sauce
• 1/4 cup (30 g) 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 (230 g) 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 This Slow Cooker Beef Stew:

1. Prepare the beef: Place the beef in the base of a 6-quart slow cooker.
2. Mix the liquids: Whisk together the beef stock, red wine, tomato paste, Worcestershire sauce, flour, garlic, seasoned salt, and black pepper. Pour the mixture over the beef.
3. Add vegetables and herbs: Add the thyme sprigs, then layer the onion, carrot, celery, and mushrooms on top. Cover and cook on high for 4 to 5 hours, stirring halfway through.
4. Season and finish: Remove the thyme sprigs, then adjust the seasoning with more salt and pepper to taste.
5. Serve and garnish: Serve the stew over wide egg noodles or mashed potatoes. Sprinkle with chopped parsley before serving.

Recipe Tips

• Brown the beef for extra flavor: Sear the stew meat in a pan before adding it to the slow cooker. This adds a rich, deep flavor to the stew.
• Use fresh herbs: While dried thyme can work, using fresh thyme sprigs enhances the flavor and gives the stew a fragrant aroma.
• Cut vegetables evenly: Cut the carrots, onions, and celery into equal-sized pieces to ensure they cook at the same rate and the texture is perfect.
• Deglaze with wine: After cooking the beef, deglaze the pan with red wine to get all those tasty bits off the bottom, adding even more flavor to the stew.
• Stir halfway through: Stirring halfway ensures the vegetables cook evenly, and the flavors distribute throughout the stew.

How To Store & Reheat Leftovers

Storing in the Fridge: Place any leftover beef stew in an airtight container and store it in the fridge for up to 3-4 days.

Freezing: To freeze, allow the stew to cool completely before transferring it to a freezer-safe container or zip-top bag. It can be frozen for up to 3 months.

Reheating: To reheat, place the stew in a pot over medium heat, stirring occasionally until it’s heated through.

Nutrition Facts

• Calories: 400
• Protein: 30g
• Fat: 18g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 5g
• Sodium: 800mg

Try More Pioneer Woman Recipes:

• Beef And Pepper Stir Fry
• Beef And Snow Peas
• Beef And Bean Burritos
• Slow Simmered Beef Ragu