Description
Experience the comforting flavors of Pioneer Woman’s Crockpot Beef Stew Recipe, a hearty and wholesome dish perfect for chilly days. This slow-cooked stew features tender beef, an array of vegetables, and aromatic herbs for a flavorful meal that is sure to satisfy your family.
Ingredients
Scale
Beef Stew:
- 1 kg (2.2 lbs) beef stew meat (cut into 1½-inch cubes)
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons olive oil
Vegetables:
- 4 carrots (peeled and sliced)
- 3 medium potatoes (peeled and diced)
- 2 celery stalks (sliced)
- 1 large onion (chopped)
- 3 garlic cloves (minced)
Broth and Seasoning:
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Additional:
- 1 cup frozen peas (added at the end)
- Fresh parsley for garnish (optional)
Instructions
- Coat Beef: Toss beef cubes in flour, salt, and pepper. Brown in batches in a skillet.
- Prepare Slow Cooker: Transfer beef to slow cooker. Add vegetables.
- Mix Broth: Whisk beef broth, tomato paste, Worcestershire sauce, herbs. Pour over beef and veggies.
- Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours.
- Finish: Add peas in the last 30 minutes. Remove bay leaves. Garnish with parsley.
Notes
- For a richer flavor, use red wine in place of 1 cup of beef broth.
- You can prep everything the night before and store in the fridge until ready to cook.
- Serve with crusty bread or over mashed potatoes.
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 6g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg
