Get ready for a hearty bowl of slow cooker beef stew made with potatoes, onions, celery, carrots, and seared beef for extra flavor.
ingredient
- 1 pound Yukon gold potatoes, 1 ½" pieces
- 2 cups carrots, 1" pieces
- 1 cup celery, ½" pieces
- 1 cup red onions, 1" dice
- 3 sprigs thyme
- 1 ¾ pounds beef chuck , chuck eye roll or chuck tender roast
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- ¼ cup balsamic vinegar
- 3 cups unsalted beef stock
- 2 tablespoons soy sauce
- ¼ cup cornstarch
- ¼ cup water
- 1 tablespoon chopped parsley
Directions
- Prepare the Vegetables – Add potatoes, carrots, celery, onion, and thyme to the slow cooker.
- Prepare the Beef – Cut beef into 1 ½" pieces, trimming off any excess fat or connective tissue. Combine with salt and pepper in a medium-sized bowl.
- Brown the Meat – Heat a large skillet over medium-high heat. Add the olive oil. Once hot, add the beef in a single layer. Saute until golden brown on one side, 2 minutes. Flip and cook the other side for 2 minutes. Transfer to the slow cooker.
- Deglaze the Pan – Reduce heat to medium, add garlic and saute for 30 seconds. Add balsamic vinegar. Turn heat to medium-high, deglaze the pan using a whisk to scrape any browned bits, and incorporate into the liquid.
- Reduce the sauce, frequently stirring, until 2 to 3 tablespoons of liquid remain, about 3 to 5 minutes. Transfer the liquid to the slow cooker.
- Cook the Stew – Add beef stock and soy sauce to the slow cooker. Cover and cook on the High setting for 4 hours or the Low setting for 8 hours.
- Thicken the Stew – Whisk together cornstarch and water in a small bowl. Add the slurry mixture to the slow cooker, and stir to combine. Cook on High setting for 30 minutes to 1 hour until the sauce becomes slightly thickened.
- To Serve – Taste and season with more salt and pepper as desired. Serve garnished with parsley.
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