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Pioneer Woman Crockpot Beef Stew

Pioneer Woman Crockpot Beef Stew slow-cooks beef chuck with carrots and Yukon Gold potatoes until fork-tender, then thickens the gravy with a cornstarch slurry. Browning the beef first builds a rich, savory base for this hearty slow cooker dinner.
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Prep Time 20 minutes
Cook Time 8 hours 40 minutes
Total Time 9 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck cut into 1 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 yellow onion medium, chopped
  • 0.25 cup all-purpose flour
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 4 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Season the beef with the salt and pepper.
  2. Heat the oil in a 12-inch skillet over medium-high heat and brown the beef in batches, about 3–4 minutes per batch.
  3. Transfer the beef to a 6-quart slow cooker.
  4. Add the onion to the skillet and cook for 3–4 minutes, stirring occasionally.
  5. Stir in the flour and cook for 1 minute.
  6. Add the garlic and tomato paste and cook for 30 seconds.
  7. Gradually whisk in the broth and Worcestershire sauce, scraping up browned bits.
  8. Stir in the thyme and bay leaf, then pour the mixture over the beef.
  9. Add the carrots and potatoes to the slow cooker and stir to combine.
  10. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the beef is fork-tender and the potatoes are tender.
  11. Whisk the cornstarch and cold water in a small bowl, then stir the mixture into the stew.
  12. Cover and cook on HIGH for 15–20 minutes, until the gravy thickens.

Notes

For the best browning, brown the beef in batches without crowding the skillet. Refrigerate leftovers for 3–4 days; freeze for longer storage. For a gluten-free version, use a gluten-free flour blend in place of the all-purpose flour.