Pioneer Woman’s Beef Stew with Potatoes: Classic Comfort Food Recipe

A homestyle stew that deepens in flavor as it simmers and suits quiet evenings at home.

By Medha deb

Created on Sep 16, 2025

A homestyle stew that deepens in flavor as it simmers and suits quiet evenings at home.

Pioneer Woman’s Beef Stew with Potatoes: The Ultimate Comfort Dish

If you’re searching for a recipe that embodies comfort, ease, and satisfaction in one pot, look no further than Ree Drummond’s Beef Stew with Potatoes. Known affectionately as “The Pioneer Woman,” Ree’s recipes are celebrated for their approachability and homestyle flair. This beef stew is no exception—loaded with tender chunks of beef, carrots, onions, garlic, and sweet, earthy potatoes, it’s a classic American dish that promises to warm both stomachs and hearts.

Why Choose Beef Stew with Potatoes?

Beef stew is a quintessential comfort food, and this version highlights the humble potato’s ability to turn a simple stew into a hearty meal. Potatoes absorb flavors beautifully and add a pleasant, velvety texture to the broth, making this stew an especially satisfying choice for brisk evenings, family dinners, or casual potlucks.

It’s a forgiving, low-fuss recipe that improves with time—the kind of meal you can set and forget, whether in a Dutch oven on the stove or a slow cooker.

Essential Ingredients

Olive oil and butter: For searing and building a rich, aromatic base.
Beef chuck or stew meat: Choose well-marbled, tougher cuts—these become meltingly tender during slow cooking.
Allium aromatics: Onion and garlic add depth and warmth.
Beef stock (or broth): Use homemade or high-quality store-bought for best results.
Tomato paste: Intensifies umami and color.
Worcestershire sauce: A splash for an underlying savory note.
Potatoes: Yellow or new potatoes hold their shape and offer creamy bites.
Carrots: Bring sweetness and color.
All-purpose flour: Thickens the stew naturally.
Salt, pepper, and herbs: Thyme and bay leaves are classic; fresh parsley for a bright finish.

Step-by-Step Recipe

Prepping and Browning the Beef

Start by cutting beef into large, bite-sized pieces. Generously season with salt and pepper. In a Dutch oven or heavy pot, heat oil and a touch of butter over medium-high heat. Add the beef in batches, ensuring each piece is well-seared for maximum flavor transfer. Remove browned beef and set aside.

Sautéing the Aromatics

In the same pot, soften chopped onions until translucent, then stir in minced garlic. The goal is to build layers of flavor—so let the aromatics sweat without browning too much.

Deglazing and Building the Broth

Pour in a can of beer (or extra stock if you prefer not to use alcohol) to deglaze the pot, scraping up all those flavorful browned bits. Add beef stock, Worcestershire sauce, tomato paste, paprika, salt, pepper, and a pinch of sugar. Return the beef to the pot, stir to combine, and bring the mixture to a gentle simmer.

Slow Simmer for Depth and Tenderness

Cover and cook over low heat for 1.5 to 2 hours, or until the beef is just starting to become tender. Check occasionally to make sure the liquid isn’t reducing too quickly—if needed, add a cup of hot water to replenish. The beef should be nearly fall-apart before proceeding.

Adding Potatoes and Carrots

Peel (if desired) and roughly chop potatoes and carrots, then add them to the pot. Continue cooking, covered, for another 30 minutes, or until the vegetables are tender but not mushy. Taste and adjust seasoning as needed.

Final Touches

In the last 10–15 minutes, stir in frozen peas (if using) for a pop of color and freshness. Serve hot, garnished with minced parsley, alongside crusty bread.

Slow Cooker and Oven Adaptations

This recipe is easily adaptable for hands-off cooking. After browning the beef and aromatics on the stove, transfer everything to a slow cooker, add potatoes and carrots, and cook on low for 7–8 hours or high for 4–5 hours. In the last 30 minutes, transfer a cup of stew liquid to a bowl, whisk in flour until smooth, then stir the mixture back in to thicken the stew. Add peas (if using) and let simmer another 10–15 minutes before serving.

Choosing the Right Cut of Beef

The best beef for stew is a cut with good marbling and connective tissue, like chuck roast or stew meat. These become incredibly tender and flavorful when slow-cooked, while leaner cuts may toughen. Don’t skip the browning step—it builds deep, savory notes that infuse the whole dish.

Vegetables: Timing and Options

Potatoes and carrots are classic, balancing heartiness and sweetness. If you like, stir in root vegetables like parsnips or turnips, or add leafy greens (kale or spinach) at the end. Peas, thrown in just before serving, provide freshness and color.

Thickening and Serving Suggestions

All-purpose flour, whisked into a bit of stew liquid and stirred back into the pot, is the traditional thickener. For a gluten-free version, substitute cornstarch or gluten-free flour. Serve the stew with toasted bread, cornbread, crackers, or biscuits—anything that soaks up the flavorful broth.

Nutrition and Freezing

A bowl of this beef stew clocks in at around 569 kcal per serving. It’s a protein-rich, filling meal with wholesome ingredients. Leftovers keep refrigerated for up to 3 days or frozen for up to 3 months; reheat gently on the stove with a splash of water or broth if necessary.

Frequently Asked Questions (FAQs)

Can I make this stew without alcohol?

Yes! Substitute beer with extra beef stock or even a splash of apple cider vinegar for acidity and depth.

What’s the best way to store and reheat leftovers?

Cool completely, then transfer to airtight containers. Reheat gently on the stove with a bit of broth or water to loosen.

Can I use sweet potatoes instead of regular potatoes?

Absolutely. Sweet potatoes add a natural sweetness and pair well with beef and carrots.

How do I prevent the potatoes from falling apart in the stew?

Cut potatoes into large, even chunks and add them during the last 30 minutes of cooking. Waxy potatoes like Yukon Golds hold up better than Russets.

How can I make this vegetarian or vegan?

For a plant-based version, use mushrooms, lentils, or plant-based meat substitutes, and swap beef stock for mushroom or vegetable broth. Thicken with cornstarch or arrowroot.

What’s the best cut of beef for stew?

Chuck roast is the gold standard—flavorful, tender when cooked, and budget-friendly.

Tips for the Best Beef Stew

Brown the beef in batches to avoid steaming and to build a rich, flavorful crust.
Don’t rush the simmer—low and slow develops both texture and taste.
Taste and adjust seasoning before serving; a splash of balsamic vinegar at the end can brighten things up.
Let the stew rest 10–15 minutes before serving to allow flavors to meld.

Variations to Try

	Option	Description
Spicy Beef Stew	Add chili flakes, smoked paprika, or a dash of hot sauce.	Kicks up the heat for those who like things spicier.
Italian-Inspired Stew	Stir in dried oregano, rosemary, and a can of tomatoes.	Lends a Mediterranean twist.
Irish Beef Stew	Swap potatoes for parsnips, add Guinness, and double the carrots.	A nod to Dublin with deeper, maltier notes.

Healthier Modifications

To lighten up this classic, reduce oil and butter, use leaner beef, increase veggies, and skim fat from the top after cooling. For extra fiber, leave potato skins on and use whole-grain bread for dipping.

Why This Recipe Is a Family Favorite

Ree Drummond’s Beef Stew with Potatoes is more than just a recipe—it’s a gathering point, a reliable weeknight escape, and a gesture of care. It’s the kind of dish that tastes even better the next day, holds up beautifully in lunch boxes, and accommodates pantry swaps. Whether you choose to make it on the stove, in the oven, or in a slow cooker, this stew is a versatile cornerstone of American cooking—and a true testament to The Pioneer Woman’s ability to turn simple ingredients into something memorable.

Conclusion

With its rich, savory broth, tender beef, and creamy potatoes, this beef stew is a recipe meant for sharing. It’s simple enough for beginners, adaptable for seasoned cooks, and certain to become a staple in your kitchen. Next time you’re craving comfort, reach for this recipe—and let the aroma fill your home with warmth.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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