Easy Pioneer Woman's Crockpot Beef Stew
A hearty and comforting beef stew perfect for slow cooking, packed with tender meat and flavorful vegetables.
Ingredients
Meat
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
Vegetables
- 4 large carrots, peeled and chopped
- 4 medium potatoes, peeled and diced
- 3 stalks celery, sliced
- 1 large onion, chopped
Garlic
- 3 cloves garlic, minced
Broth & Sauces
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
Seasonings
- 2 bay leaves bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper to taste Salt and black pepper to taste
- 2 tablespoons flour or cornstarch (optional, for thickening) for thickening
Instructions
- Season beef with salt and pepper, then brown in a skillet. Set aside.
- Chop vegetables and mince garlic. Place vegetables in crockpot, add beef on top.
- Mix broth, tomato paste, Worcestershire, garlic, thyme, bay leaves, salt, and pepper. Pour over ingredients.
- Cover and cook on low for 8–10 hours or high for 4–5 hours until tender.
- Optional: Mix flour or cornstarch with cold water and stir into stew during last 30 minutes for thickening.
- Remove bay leaves, taste, adjust seasoning, and serve.
Notes
This stew tastes even better the next day and can be frozen for later.