Substitutions

• Beef chuck roast: If you cannot find packaged stew meat, cut a boneless beef chuck roast into bite sized cubes and use it instead.
• Yellow onion: Regular yellow onion works beautifully if you do not have a sweet onion available.
• Fire roasted crushed tomatoes: Use these in place of regular crushed tomatoes for a slightly smokier flavor.
• Chicken broth: If you are out of beef broth, chicken broth can work, although the stew will have a lighter beef flavor.
• Different pierogi fillings: Potato and onion or potato and cheese pierogies are excellent alternatives to potato and cheddar.
• Arrowroot powder: You can use an appropriate amount of arrowroot slurry instead of cornstarch to thicken the stew, adding it near the very end.

Variations

• Mushroom beef and pierogi stew: Add 8 ounces of sliced mushrooms with the vegetables for an earthy flavor that pairs wonderfully with the beef.
• Creamy beef and pierogi stew: Stir in a little sour cream just before serving for a richer, creamier finish, keeping the stew from boiling after adding it.
• Extra vegetable stew: Add diced parsnips or green beans to bring additional vegetables into the meal.
• Cheesy pierogi stew: Choose cheddar filled pierogies and sprinkle a little shredded cheddar over each hot bowl before serving.
• Spicy tomato beef stew: Add a pinch of crushed red pepper flakes with the garlic if your family enjoys a little heat.
• Herb flavored stew: Add a teaspoon of dried thyme or a bay leaf at the beginning of cooking for another layer of traditional stew flavor, removing the bay leaf before serving.

Tips and Tricks

• Brown the beef when possible: That golden crust adds savory depth, so it is worth taking a few minutes to sear the meat when your schedule allows.
• Keep the pierogies frozen: Add them straight from the freezer so they maintain their shape during the final stage of cooking.
• Avoid overcooking the pierogies: Check them after 30 minutes, since cooking them too long can make the dough excessively soft.
• Cut vegetables evenly: Try to dice the carrots and celery into similar sized pieces so they cook at approximately the same rate.
• Choose the right slow cooker: Use a slow cooker large enough to hold the beef, vegetables, broth, and pierogies comfortably without filling it beyond the manufacturer's recommended limit.
• Taste before serving: Beef broth can vary in saltiness, so taste the finished stew and adjust the seasoning if necessary.
• Stir gently at the end: Once the pierogies are tender, use a light hand to keep them from breaking apart.

Serving Ideas

• Warm crusty bread: A thick slice of bread is wonderful for soaking up the tomato beef broth left at the bottom of your bowl.
• Simple green salad: Crisp lettuce, cucumbers, and a light vinaigrette provide a refreshing contrast to the hearty stew.
• Roasted broccoli: A side of broccoli adds some color and a slightly crisp texture alongside the tender beef and pierogies.
• Buttered dinner rolls: Soft rolls are especially popular with kids and turn this stew into an extra comforting family meal.
• Steamed green beans: Lightly seasoned green beans make a simple vegetable side without competing with the rich flavors of the stew.
• Fresh parsley and black pepper: A sprinkle of herbs and freshly ground pepper adds a lovely finishing touch to each bowl.

Storage and Make Ahead Tips

• Refrigerator storage: Allow the stew to cool promptly, transfer it to airtight containers, and refrigerate for up to 2 to 3 days.
• Reheating leftovers: Warm individual portions gently in a saucepan over medium to low heat or in the microwave until thoroughly hot, stirring carefully to protect the pierogies.
• Freezing the stew base: For the best texture, freeze the cooked beef and vegetable mixture without the pierogies, then add fresh frozen pierogies when reheating and finishing the meal.
• Preparing vegetables ahead: Dice the carrots, onion, and celery the night before and refrigerate them in a covered container so morning preparation is quicker.
• Making the beef base ahead: Cook the beef and vegetables in advance, cool and refrigerate them safely, then reheat thoroughly before adding the frozen pierogies.
• Adjusting leftover consistency: The pierogies may absorb some broth as the stew sits, so add a splash of beef broth or water when reheating if it becomes too thick.
• Handling leftovers safely: Refrigerate leftovers within two hours of cooking, and avoid leaving the stew sitting at room temperature for extended periods.