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When the flour-coated beef hits a hot skillet, it should sizzle instead of quietly steaming; that sound tells me the pan is hot enough to brown the meat. I brown it in batches for this Pioneer Woman Crockpot Beef Stew, then let the slow cooker take over while the chuck softens beside Yukon Gold potatoes and carrots. It’s a full pot of supper without asking you to hover over it all afternoon.

Chuck is a good match for a long, gentle cook because it starts out firm and becomes fork-tender as it cooks. I cut it into even pieces so they cook at a similar pace, and I keep the vegetables in substantial chunks so they hold their shape beside the beef. The finished stew has tender pieces, soft-edged vegetables, and broth that coats the spoon.

Why Chuck Turns Tender Only After the Slow Cooker Has Done Its Work

Chuck has enough connective tissue to make it a poor choice for a quick sear-and-serve dinner, but that same quality suits a long cook. Given time at a steady temperature, the firm pieces soften until a fork slips in easily. Leaner beef can cook through in the slow cooker, but it won’t give you the same forgiving, tender texture.

The size of the cubes matters, too. Pieces cut to about the same size finish at roughly the same time, while very small pieces are more likely to lose their shape during a long stretch in the cooker. I cut the chuck into 1 1/2-inch cubes and keep the potatoes similarly substantial. That balance leaves you with distinct bites of beef and vegetables instead of a pot where everything has melted into the broth.

What the Chuck, Potatoes, and Broth Each Bring to This Stew

• Beef chuck — Look for chuck with visible marbling rather than a very lean piece; the fat and connective tissue help it stay tender through the long cook. Patting the cubes dry helps the flour cling and gives the skillet a better chance to brown them.
• Yukon Gold potatoes — Their creamy texture suits stew, and they hold up better than a delicate potato cut into small pieces. Keep the pieces evenly sized; there’s no need to peel them if you like the skin on.
• Carrots and yellow onion — These bring sweetness and a savory base as they cook. Fresh carrots cut into sturdy pieces hold their shape; the onion can be chopped without worrying about perfectly even edges.
• All-purpose flour — The flour coats the beef before browning and contributes body to the stew. A specialty flour isn’t needed; if you need a gluten-free version, see the adaptation below rather than assuming this ingredient is interchangeable.
• Beef broth, tomato paste, and Worcestershire sauce — Together they make a savory, rounded cooking liquid. Low-sodium broth gives you more control over the final saltiness, while tomato paste and Worcestershire add depth without making the stew taste strongly of tomato.
• Thyme, bay leaves, and black pepper — These season the broth as it cooks. Dried thyme is practical here, and whole bay leaves are easy to remove before serving; don’t leave them in the finished bowls.

Build the Beef Stew in the Skillet, Then Let the Cooker Finish It

Coat the Beef Evenly

Pat the chuck dry, then toss it with the flour, 1 teaspoon of the kosher salt, and the black pepper. Turn the pieces until the coating looks even, with no big pockets of loose flour. Dry surfaces help the coating stick instead of turning pasty. If flour collects at the bottom of the bowl, give the beef another toss before it goes into the skillet.

Brown in Batches Without Crowding the Pan

Heat the neutral oil in a large skillet over medium-high heat. Brown the beef in batches for about 6–8 minutes per batch, turning it so several sides develop a deep brown color. Leave space between pieces; a crowded skillet traps moisture and steams the meat instead of browning it. Transfer each batch to a 6-quart slow cooker as it’s ready.

Layer the Vegetables and Seasoned Broth

Add the potatoes, carrots, chopped onion, and minced garlic to the slow cooker with the beef. Whisk the beef broth with the tomato paste, Worcestershire sauce, dried thyme, and remaining 1/2 teaspoon of salt until the paste is dispersed. Pour the mixture over the beef and vegetables, then add the bay leaves. Check that the paste isn’t stuck in a lump at the bottom of the bowl before pouring.

Cook Until the Beef and Potatoes Give Easily

Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours. The beef should be fork-tender, and a fork should slide into the potatoes without finding a firm center. Keep the lid on while the stew cooks so the slow cooker can hold its heat. Remove the bay leaves before thickening.

Thicken the Broth at the Finish

Whisk the cornstarch with the cold water until smooth, then stir the slurry into the stew. Cover and cook on HIGH for 15–20 minutes, until the broth has thickened. The change is subtle at first, so check the broth near the end rather than expecting it to thicken the moment the slurry goes in. Stir gently before serving so the beef and vegetables stay in generous pieces.

Two Useful Ways to Adapt This Slow Cooker Stew

Questions That Come Up When Making Crockpot Beef Stew

Pioneer Woman Crockpot Beef Stew

Crockpot beef stew cooks low and slow until the beef is fork-tender and the potatoes are tender. A quick cornstarch slurry thickens the savory broth just before serving.

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Prep Time 30 minutes mins

Cook Time 8 hours hrs 50 minutes mins

Total Time 9 hours hrs 20 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

• 2.5 lb beef chuck cut into 1 1/2-inch cubes
• 0.33 cup all-purpose flour
• 1.5 tsp kosher salt divided
• 1 tsp black pepper
• 2 tbsp neutral oil
• 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces
• 4 carrots medium, cut into 1-inch pieces
• 1 yellow onion medium, chopped
• 3 cloves garlic minced
• 3 cups beef broth low-sodium
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp cornstarch
• 2 tbsp cold water

Equipment

• 1 large skillet
• 1 6-quart slow cooker

Method

 

1. Pat the beef dry.
2. Toss the beef with the flour, 1 teaspoon of the salt, and the pepper until evenly coated.
3. Heat the oil in a large skillet over medium-high heat and brown the beef in batches, turning to brown several sides, about 6–8 minutes per batch.
4. Transfer each batch to a 6-quart slow cooker.
5. Add the potatoes, carrots, onion, and garlic to the slow cooker.
6. Whisk the broth with the tomato paste, Worcestershire sauce, thyme, and remaining 1/2 teaspoon salt.
7. Pour the broth mixture over the beef and vegetables.
8. Add the bay leaves.
9. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender and the potatoes are tender.
10. Remove the bay leaves.
11. Whisk the cornstarch with the cold water until smooth.
12. Stir the slurry into the stew.
13. Cover and cook on HIGH for 15–20 minutes, until the broth has thickened.
14. Serve.

Notes

For the best browning, avoid crowding the skillet and brown the beef in batches. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a gluten-free version, use a gluten-free flour blend and check that the broth and Worcestershire sauce are gluten-free.