Pioneer Woman Beef Stew with Potatoes

Pioneer Woman beef stew with potatoes is an easy comfort dish made with chuck roast, carrots and turnips in a thick tomato gravy, ready in 3 hours 15 minutes. It's an easy Sunday dinner beef stew for family dinner, cozy fall nights or winter potlucks, and it's make-ahead friendly.

Brown the stew meat in two batches, because crowding the pot steams the beef instead of searing it. Skip that and you lose the browned bits that give the whole gravy its deep flavor.

Stirring tomato paste into the onions and cooking it for 2 minutes before the stock goes in gives the gravy a rich, roasted backbone. Diced turnips go in with the carrots, and they add a mild earthiness that plain potato stews don't have.

Pioneer Woman Beef Stew with Potatoes

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Course: DinnerCuisine: American, Comfort FoodDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

3

hours 

Calories

748

kcal

Chuck roast turns fork tender after a slow simmer in a thick tomato and beef stock gravy, with carrots and turnips added near the end so they hold their shape. Creamy cream cheese mashed potatoes underneath soak up every drop.

Ingredients

• 3 tbsp. olive oil
  

• 1 tbsp. butter
  

• 2 lb. beef stew meat (chuck roast cut into chunks)
  

• Salt and pepper
  

• 1 whole medium onion, diced
  

• 3 cloves garlic, minced
  

• 4 oz. tomato paste
  

• 4 c. low sodium beef stock or broth, more if needed for thinning
  

• Several dashes Worcestershire
  

• 1/2 tsp. sugar
  

• 4 whole carrots, peeled and diced
  

• 2 whole turnips, peeled and diced
  

• 2 tbsp. minced fresh parsley
  

• 5 lb. russet potatoes, peeled
  

• 1 package (8-ounce) cream cheese, softened
  

• 1 stick butter, softened
  

• 1/2 c. heavy cream
  

• 1 tsp. seasoned salt
  

• Salt and pepper, to taste
  

Directions

• Brown the beef: Salt and pepper 2 pounds beef stew meat, then heat 3 tablespoons olive oil in a large heavy pot over medium-high heat. Add 1 tablespoon butter and brown half the meat for about 2 minutes, then move it to a plate and brown the rest.
• Cook the aromatics: Add 1 diced onion and 3 minced garlic cloves to the pot, stirring to coat them in the browned bits. After 2 minutes, stir in 4 ounces tomato paste and cook it for 2 more minutes.
• Simmer the stew: Pour in 4 cups low sodium beef stock while stirring, then add several dashes of Worcestershire and 1/2 teaspoon sugar. Return the beef to the pot, cover it, and simmer on low for 1 1/2 to 2 hours.
• Add the vegetables: Stir in 4 diced carrots and 2 diced turnips, then put the lid back on and simmer for another 30 minutes. If the sauce gets too thick, splash in more beef broth until it loosens.
• Boil the potatoes: While the stew simmers, cut 5 pounds peeled russet potatoes into quarters and cover them with water in a large pot. Boil for 25 to 30 minutes until fork tender, then drain.
• Mash the potatoes: Return the potatoes to the same pot on low heat and mash for 2 to 3 minutes to release steam. Then turn off the heat and stir in 8 ounces softened cream cheese, 1 stick softened butter, 1/2 cup heavy cream and 1 teaspoon seasoned salt.
• Season and finish: Taste the potatoes and add salt and pepper as needed. When the carrots and turnips are tender, stir 2 tablespoons minced parsley into the stew and taste it for salt and pepper too.
• Serve it hot: Ladle the stew piping hot over a scoop of mashed potatoes, letting the juices run all over everything. Finish with a little extra minced parsley on top.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO Good Grips nylon potato masher, OXO stainless slotted spoon, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of beef for this stew?

Chuck roast is the best choice because its fat and connective tissue melt into the gravy during the long simmer. Beef round or brisket will work too, though they may need a bit longer to turn tender.

How long does leftover beef stew keep?

Store the stew in an airtight container in the fridge for about 3 to 4 days. Reheat it gently on the stove with a splash of beef broth, since the gravy thickens as it sits.

Can I make this stew ahead of time?

Yes, and it often tastes even better the next day once the flavors settle in. The mashed potatoes can also be spread in a buttered baking dish, then reheated covered in foil at 375°F until hot.

Can I make this in a slow cooker instead of a pot?

Brown the meat and cook the onions and tomato paste on the stove first, then move everything to the slow cooker. Cook it on low for 6 to 8 hours, adding the carrots and turnips for the last hour or so.

What's the most common mistake with beef stew?

Skipping the browning step is the big one, since that sear builds most of the flavor in the gravy. Rushing the simmer is a close second, because tough chuck needs the full 1 1/2 to 2 hours to soften.