Description

Experience the warm embrace of Pioneer Woman’s Crockpot Beef Stew, a heartwarming dish that combines tender beef, vibrant vegetables, and a rich broth. Perfect for chilly evenings or family gatherings, this effortless recipe brings nostalgia and flavor to your table without the fuss. Let this stew simmer all day while you enjoy your time, and savor each comforting spoonful that warms both body and soul.

Ingredients

Scale

2 lbs beef chuck roast, cut into 1-inch cubes
4 medium carrots, diced
3 medium Yukon Gold potatoes, peeled and chopped
1 large sweet onion, finely diced
4 cloves garlic, minced
4 cups low-sodium beef broth
2 tbsp tomato paste
1 tsp dried thyme
2 bay leaves
Salt and pepper to taste
½ cup red wine (optional)

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Instructions

Prep your ingredients by washing and chopping vegetables. Cube the beef for even cooking.
Heat oil in a skillet over medium-high heat. Sear beef cubes until browned on all sides (about 5 minutes).
Transfer seared beef to the crockpot. Add diced onions, carrots, and potatoes.
In a bowl, whisk together beef broth, tomato paste, minced garlic, thyme, bay leaves, salt, pepper, and red wine if using. Pour over meat and veggies.
Cover and cook on low for 8 hours or high for 4 hours.
Stir well before serving and remove bay leaves.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 350g)
Calories: 400
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 30g
Cholesterol: 85mg