Go Back
Pioneer Woman Beef Stew

Hearty Pioneer Woman Beef Stew Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 3 tbsp all-purpose flour
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 cup dry red wine
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 lb baby potatoes, halved
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 2 celery stalks, sliced 1/2-inch thick
  • 1 tbsp Worcestershire sauce
  • Chopped fresh parsley, for serving

Method
 

  1. Pat beef dry, toss with salt, pepper, and flour. Heat 1 tbsp oil in a Dutch oven over medium-high heat. Brown beef in two batches, about 3 minutes per side, then set aside.
  2. Lower heat to medium, add remaining 1 tbsp oil and onion. Cook 5-6 minutes until soft. Add garlic and cook 30 seconds.
  3. Stir in tomato paste for 1 minute. Pour in wine and scrape up fond, then reduce by half, about 2 minutes. Return beef, add broth, bay leaves, and thyme. Bring to a boil, cover, reduce to a low simmer, and cook 1 hour.
  4. Nestle in potatoes, carrots, and celery. Return to a simmer, leave lid ajar, and cook 25-30 minutes until vegetables are tender and beef is fall-apart.
  5. Remove bay leaves, stir in Worcestershire sauce, and season to taste. Ladle into bowls and top with parsley.

Notes

If you have time, let the stew cool and refrigerate overnight. The broth thickens into a rich gravy and the flavors meld even more. Reheat gently the next day.