Description
Pioneer Woman’s Crockpot Beef Stew is the ultimate comfort food, perfect for chilly days. This hearty dish combines tender beef chuck roast with fresh vegetables, simmered slowly to create deep, rich flavors that evoke warmth and nostalgia. Enjoy this delightful stew alongside crusty bread or a fresh salad, making it an ideal meal for family gatherings or cozy nights in.
Ingredients
Scale
- 2 lbs beef chuck roast (cut into bite-sized pieces)
- 4 medium carrots (peeled and sliced)
- 3 medium Yukon Gold potatoes (cubed)
- 1 large yellow onion (chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 tsp fresh thyme
- 1 bay leaf
- Salt and pepper (to taste)
- 2 tbsp olive oil
Instructions
- Season the beef with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear beef until browned on all sides (approximately 3-4 minutes per side). Transfer to the slow cooker.
- In the same skillet, sauté onions and carrots until slightly softened (about 5 minutes). Add garlic and tomato paste; stir for another minute.
- Pour in beef broth, thyme, and bay leaf into the slow cooker. Mix gently.
- Cover and cook on low for 8 hours or high for 4-6 hours until beef is tender.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg