Enjoy a hearty and comforting dish with the Pioneer Woman’s Crockpot Beef Stew Recipe, perfect for chilly evenings.

Scale

3 Tbsp olive oil

1 Tbsp butter

2 lb stew meat (beef chuck)

cut into chunks

1 medium onion

diced

3 cloves garlic

minced

12 oz beer (1 can)

4 cups beef stock (or 4 cups water + 4 beef bouillon cubes)

Additional 2 cups water if needed

1 Tbsp Worcestershire sauce

2 Tbsp tomato paste

½ tsp paprika

½ tsp Kosher salt (plus more to taste)

Freshly ground black pepper

to taste

1½ tsp sugar

4 carrots

washed

unpeeled

and roughly sliced

4 new potatoes

quartered

Minced parsley (optional

for garnish)

In a large skillet, heat olive oil and butter over medium-high heat. Add the stew meat and brown on all sides.
Transfer the browned meat to a crockpot. Add diced onion, minced garlic, beer, beef stock, Worcestershire sauce, tomato paste, paprika, salt, pepper, and sugar.
Stir in the carrots and potatoes. If the mixture seems too thick, add additional water as needed.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until meat and vegetables are tender.
Taste and adjust seasoning if necessary. Serve hot and garnish with minced parsley if desired.

This beef stew can be made a day in advance for even more flavor. It reheats well, making it perfect for leftovers.

Keywords: Pioneer Woman, Crockpot, Beef Stew, Recipe, Comfort Food, Slow Cooker