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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
Cook Time 8 hours 50 minutes
Total Time 9 hours 20 minutes
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.