Pioneer Woman Beef Stew Recipe
If you want a hearty, comforting meal, this Pioneer Woman Beef Stew Recipe is perfect. It’s full of tender beef, vegetables and rich flavors.
Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 carrots cut into chunks
- 3 celery stalks cut into chunks
- 3 potatoes peeled and diced
- Salt and pepper to taste
- Optional: 1/4 cup flour for thickening
Instructions
Prepare Ingredients
- Cut beef into cubes, chop vegetables and measure spices and broth.
Brown Beef
- Heat olive oil in a Dutch oven. Brown beef cubes on all sides, then remove.
Cook Onion and Garlic
- Add onion and garlic to pot. Cook until fragrant, about 3–4 minutes.
Add Tomato Paste and Herbs
- Stir in tomato paste, thyme, rosemary, bay leaves, salt and pepper.
Return Beef to Pot
- Add beef back to pot. Pour in beef broth and stir to combine.
Simmer Stew
- Bring to a boil, reduce heat, cover and simmer for 1 hour 30 minutes.
Add Vegetables
- Add carrots, celery and potatoes. Simmer for another 30 minutes until tender.
Thicken Stew (Optional)
- If desired, mix 1/4 cup flour with a bit of water and stir in to thicken. Cook 5 more minutes.
Taste and Serve
- Adjust salt and pepper. Remove bay leaves and serve hot.
Notes
- Use stew beef for best texture
- Add mushrooms or parsnips for extra flavor
- Substitute red wine for part of the broth
- Cook in a slow cooker for 6–8 hours for tender beef
- Serve with crusty bread or mashed potatoes
- Make ahead; flavor improves overnight
- Add frozen peas at the end for a pop of color