This Slow Cooker Balsamic Beef Stew is incredibly flavorful and undoubtedly comforting, making it the perfect meal for a cold winter day. Beef is slowly cooked in a luxurious broth with balsamic and red wine, accompanied by potatoes, carrots, celery, and onions. Pop the ingredients in your crock pot, and a scrumptious weeknight dinner will be done by the time you’re home!
Slow cooker. Crock pot. Weeknight meals.
Sounds like something you regularly search for on Pinterest? Me too.
Weekdays are tough, but I’m here for you! And so is this Slow Cooker Balsamic Beef Stew.
Holy beef-stew-heaven. This recipe! It is so absurdly full of flavor I can’t contain myself. Some beef stews are so bland, you have to wonder if there is ANY salt, seasoning, or fat in the entire bowl you’re slopping down.
(Paints a picture, doesn’t it?)
And the others are so dang salty, your tongue feels as though it’s been sitting in a cup of the kosher stuff, slowly expanding by the second.
(Again, another painted picture).
NO ONE WANTS THAT! Sure, salt = flavor. But it has to be done righttttt.
That, my friends, is what we’re going to talk about. Like right now.
Ok, so a few different ways to balance the flavors in your recipes using salt:
- Sea Salt: I’m talking the big flakes. Not the iodized little granules that come in a blue silo-like container (not hatin’, just sayin’). I always have a little salt crock by my stove top to season as I go.
- Bragg Liquid Aminos –Bragg Liquid Aminos is a liquid protein concentrate, derived from soybeans, that contains essential amino acids. It’s a great alternative to soy sauce. I ALWAYS but Aminos in my vinaigrettes for salads!
- Maldon Sea Salt Flakes – Only the finest finishing salt there ever was. The flakes are HUGE, and offer a salty crunch when used conservatively when finishing dishes.
- Vinegars – Vinegar is an excellent option to add amazing flavors to your dishes. I’ve obviously used Balsamic Vinegar in this recipe, but other options include Apple Cider Vinegar (my favorite), Red Wine Vinegar, and Champagne Vinegar.
(If I haven’t convinced you of the importance of seasoning your recipes PROPERLY, I’ve made it even easier by including links to directly purchase the aforementioned items. Ball’s in your court. No excuses!)
Ok, now that we’ve established the importance of using salt, let’s talk a bit more about using vinegar. I love using vinegar to intensify the flavors in my cooking. And, in the case of this beef stew, I am obsessed with using balsamic vinegar in recipes that include beef. It does something magical to the flavor profile of the entire dish.
And, when you add RED WINE….well, you know.
MAGIC.
Sigh.
Perfectly cooked potatoes and carrots.
A boozy, balsamicky broth.
Meaty mushrooms, and even meatier, tenderly cooked cubes of beef.
Oh, and have you forgotten that this is made in your SLOW COOKER?! How could you.
This one will be on repeat in your house, I hope. I’ve already made it a few times (to ensure its perfection), and can already sense that this will be a regular on my weeknight dinner rotation in my household.
Garnished with pepper and parsley, and served with a few crusty pieces of sourdough – this is one winter supper you’ll want to linger over. A bottle of red wine is highly recommended.
Slow Cooker Beef Stew
Ingredients
- 2 lbs beef chuck, cut in to 1 inch pieces
- 1/2 cup flour
- 1/2 tsp dried rosemary, crushed
- 1/2-1 tsp salt
- 1/2 tsp crushed pepper
- 1/4 tsp Garlic Powder
- 1/4 tsp onion powder
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 Tbsp tomato paste
- 1/2 cup balsamic vinegar
- 1/2 cup dry red wine
- 3 medium carrots, peeled and chopped
- 3 medium potatoes, cubed
- 2 ribs of celery, chopped in to 1 inch pieces
- 10 oz sliced mushrooms
- 4 cups reduced sodium beef broth
- 2 bay leaves
Instructions
- Add beef to a large ziplock bag, topping with flour, rosemary, salt, pepper, onion powder, and garlic powder. Toss to coat the beef.
- In a large pan, add 1 tablespoon of oil and heat over medium heat. Add pieces of beef to pan, being sure not to overcrowd. You just want to brown the meat - it will continue to cook in the slow cooker. Transfer beef to slow cooker, and continue cooking remaining beef.
- Once all beef is browned, add additional tablespoon of oil to pan. Add onion and garlic, sautéing until fragrant. Add tomato paste, red wine, and balsamic vinegar. Cook on high heat for 1 minute. Pour over beef in slow cooker.
- Add carrots, potatoes, celery, and mushrooms to slow cooker. Top with broth, adding bay leaves. Cook on low for 6 hours, or high for 3 1/2-4 hours.
- When ready to serve, ladle stew in to bowls and top with parsley.