Pioneer Woman Sunday Stew Recipe
You’ll love how easy it is to pop everything in a slow cooker and let the magic happen while you relax.A key trick is using bacon grease to brown the beef, adding a deep, savory flavor that’s absolutely irresistible.Plus, this dish is incredibly versatile—serve it with egg noodles, mashed potatoes, or a fresh crusty bread for soaking up all that delicious gravy.
Ingredients
- 2 lbs Beef Stew Meat
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 Onion chopped
- 4 Carrots diced
- 3 Stalks Celery chopped
- 4 cloves Garlic minced
- 3 cups Beef Stock
- 1 cup Red Wine
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 2 Bay Leaves
- 1 tbsp Flour
- 1/2 lb Mushrooms sliced
- 3 Sprigs Thyme
- 1/2 cup Fresh Parsley chopped
Instructions
- Season the beef stew meat with salt and pepper.
- Heat olive oil in a large, heavy pot over medium-high heat.
- Add butter and brown half of the stew meat until golden on the outside, about 2 minutes per batch.
- Remove the browned meat and repeat the process with the remaining half.
- Once done, set aside all the browned meat.
- In the same pot, add chopped onion, diced carrots, and celery.
- Cook until the vegetables start to soften, then stir in minced garlic and cook for another minute.
- Return the meat to the pot.
- Pour in beef stock, red wine, and tomato paste.
- Add Worcestershire sauce, bay leaves, thyme sprigs, and mushrooms.
- Bring it to a boil, then reduce the heat to low, cover, and let it simmer.
- Cook for about 2-3 hours or until the meat is tender and the flavors have melded.
- Add fresh parsley before serving.
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