Description
This Pioneer Woman’s Crockpot Beef Stew is a hearty and comforting dish filled with tender beef chunks, potatoes, carrots, and celery in a flavorful broth. Perfect for a cozy dinner on a cold day!
Ingredients
Units
Scale
Meat and Vegetables:
-
- 2 lbs beef stew meat, cut into chunks
- 4 medium Yukon gold potatoes, peeled and diced
- 4 carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
Broth and Seasonings:
-
- 3 cups beef broth
- 1/4 cup tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
Others:
- 2 tbsp olive oil (for browning beef)
- 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a skillet, heat olive oil and brown the beef chunks on all sides. Transfer to the crockpot.
- Add Ingredients: Add potatoes, carrots, celery, onion, and garlic to the crockpot with the beef.
- Mix Broth: In a bowl, mix beef broth, tomato paste, Worcestershire sauce, thyme, paprika, salt, and pepper. Pour over the ingredients in the crockpot.
- Cook: Cover and cook on low for 8 hours or on high for 4-5 hours until beef is tender.
- Thicken (Optional): If desired, mix cornstarch with water and stir into the stew to thicken.
- Serve: Garnish with chopped parsley before serving.
Notes
- You can add other vegetables like peas or green beans to customize the stew.
- This stew can also be cooked on the stovetop or in the oven if you don’t have a crockpot.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg