Hearty Pioneer Woman Beef Stew
This Hearty Pioneer Woman Beef Stew features tender beef, savory vegetables, and a rich, flavorful broth, perfect for a comforting meal.
Equipment
- Dutch oven or oven-safe pot
- Wooden spoon
Ingredients
Main Ingredients
- 2 lbs beef chuck roast cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic minced
- 2 cups beef broth
- 1 diced tomatoes (14.5 ounce) can, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour optional, for thickening
Garnish & Optional Vegetables
- Fresh parsley chopped (for garnish)
- 1 cup chopped carrots optional, for adding vegetables
- 1 cup chopped potatoes optional, for adding vegetables
Instructions
Preparation
- Pat the beef cubes dry and season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, then remove and set aside.
- Reduce heat to medium. Sauté chopped onion until translucent, then add minced garlic and cook until fragrant.
Cooking
- Sprinkle flour over onions and garlic if using, then slowly pour in beef broth, scraping up browned bits. Stir in diced tomatoes, Worcestershire sauce, and dried thyme.
- Return seared beef to the pot, add optional carrots and potatoes. Bring to a simmer, then cover and cook on low heat or in a 325°F (160°C) oven for 1.5 to 2 hours until beef is fork-tender.
- Taste and adjust seasonings. Thicken sauce by simmering uncovered or by adding a cornstarch slurry, if desired.
Serving
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
For optimum flavor, consider marinating the beef overnight in a blend of Worcestershire sauce and a touch of beef broth. If you don't have a Dutch oven, a heavy-bottomed, oven-safe pot with a lid will work perfectly. Adjust the cooking time based on how tender you prefer your beef. This stew tastes even better the next day as the flavors meld.