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The Best Beef Stew Recipe By Pioneer Woman

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The 21 Best Ideas for Pioneer Woman Beef Stew Best Recipes Ideas and Collections
The 21 Best Ideas for Pioneer Woman Beef Stew Best Recipes Ideas and Collections from momsandkitchen.com

Description

Beef stew is a classic comfort food that is perfect for cold weather or any time you need a hearty meal. The Pioneer Woman's recipe is a crowd favorite, with tender chunks of beef, carrots, potatoes, and onions in a rich and savory broth. This recipe is easy to make and will become a family favorite in no time.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 2 hours and 30 minutes.

Ingredients

  • 2 pounds beef stew meat
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups red wine
  • 1 can tomato paste (6 ounces)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons sugar
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large carrots, peeled and sliced
  • 1 pound baby potatoes, halved
  • 2 tablespoons flour
  • 2 tablespoons water

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Stirring spoon

Method

  1. Heat the olive oil and butter in a Dutch oven or large pot over medium-high heat.
  2. Add the beef and brown on all sides, about 5 minutes.
  3. Add the onion and garlic and cook for 2-3 minutes until soft.
  4. Pour in the beef broth, red wine, tomato paste, Worcestershire sauce, sugar, paprika, salt, and pepper. Stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1 hour.
  6. Add the carrots and potatoes and continue to simmer for an additional hour.
  7. In a small bowl, whisk together the flour and water to make a slurry.
  8. Stir the slurry into the stew and cook for an additional 30 minutes, uncovered, until the stew has thickened.
  9. Remove from heat and let cool for 10-15 minutes before serving.
  10. Garnish with fresh parsley or thyme, if desired.

Notes

  • This recipe can be made in advance and reheated before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This recipe can easily be doubled to serve a larger crowd.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 320
  • Total fat: 13g
  • Saturated fat: 4.5g
  • Cholesterol: 80mg
  • Sodium: 860mg
  • Total carbohydrate: 21g
  • Dietary fiber: 3g
  • Sugar: 6g
  • Protein: 26g

Recipes FAQ

What type of beef should I use for stew?

It's best to use a tougher cut of beef, such as chuck or round, for stew. These cuts are less expensive and become tender and flavorful when cooked low and slow.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Follow the recipe instructions up to step 4, then transfer everything to a slow cooker and cook on low for 8 hours or on high for 4 hours. Add the slurry in the last 30 minutes of cooking to thicken the stew.

Can I freeze leftovers?

Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Recipe Tips

  • Make sure to brown the beef well before adding the other ingredients. This will create a nice crust and add flavor to the stew.
  • If the stew is too thick, add more beef broth or water to thin it out.
  • If you don't have red wine, you can substitute with beef broth or water.
  • Feel free to add other vegetables, such as celery or parsnips, to the stew.
  • Garnish with fresh herbs, such as parsley or thyme, for added flavor.

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