Description
Hearty Pioneer Woman Beef Stew brings rustic comfort straight from rural kitchens with tender beef and rich gravy. Savory vegetables and slow-simmered meat create a satisfying meal perfect when warmth and home-style cooking call.
Ingredients
Scale
Meat and Protein:
- 2 pounds (907 grams) beef stew meat, cut into 1-inch pieces
Spices and Seasonings:
- 1 teaspoon (5 grams) salt
- ½ teaspoon (2.5 grams) black pepper
- 1 tablespoon (15 grams) paprika
- ½ teaspoon (2.5 grams) sugar
Liquid and Cooking Ingredients:
- 3 tablespoons (45 ml) olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bottle (12 ounces or 355 ml) beer (preferably a dark or amber ale)
- 4 cups (950 ml) beef stock
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 grams) tomato paste
Vegetables and Garnish:
- 4 carrots, peeled and sliced
- 4 new potatoes, quartered
- Fresh parsley, chopped (for garnish)
Instructions
- Meticulously season beef chunks with generously sprinkled salt and freshly ground black pepper. Heat 2 tablespoons (30 milliliters) olive oil in a robust Dutch oven over medium-high temperature.
- Carefully brown beef pieces in multiple batches, ensuring rich caramelization on all surfaces. Transfer beautifully seared meat to a separate plate, preserving those flavorful browned bits.
- In the same pot, drizzle additional 1 tablespoon (15 milliliters) olive oil. Sauté diced onions until translucent and softened, approximately 4-5 minutes. Introduce minced garlic and cook for an additional 45-60 seconds.
- Deglaze the cooking vessel by pouring beer, vigorously scraping accumulated flavor fragments from the bottom using a wooden spatula. Reintroduce browned beef chunks.
- Pour beef stock, incorporate Worcestershire sauce, tomato paste, paprika, and granulated sugar. Stir thoroughly to combine all ingredients into a harmonious mixture.
- Increase heat to generate a robust boil, then immediately reduce to lowest setting. Cover pot and allow the stew to slowly simmer for 1.5-2 hours, transforming beef into tender, melt-in-your-mouth morsels.
- Gently fold sliced carrots and quartered potatoes into the developing stew. Re-cover and continue simmering for an additional 30-40 minutes until vegetables reach perfect tenderness.
- Perform final seasoning assessment, adjusting salt and pepper as required. If the stew appears overly dense, cautiously thin with additional beef stock or water.
- Ladle steaming stew into warm serving bowls. Garnish with freshly chopped parsley for a vibrant, aromatic finishing touch. Serve immediately while piping hot.
Notes
- Choose tougher beef cuts like chuck roast for maximum tenderness and flavor development during slow cooking.
- Invest in a heavy-bottomed Dutch oven to ensure even heat distribution and prevent scorching during long simmering.
- Pat beef chunks completely dry before browning to achieve a perfect golden-brown crust that seals in rich meaty flavors.
- Let stew rest for 15-20 minutes after cooking to allow flavors to settle and sauce to thicken naturally.
- Consider preparing this stew a day ahead, as overnight refrigeration intensifies the complex flavor profile.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: European
Nutrition
- Serving Size: 6
- Calories: 545 kcal
- Sugar: 2 g
- Sodium: 829 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 97 mg