Slow Cooker Beef Stew

Every time I make this Beef Stew, John goes back for seconds. That’s how I measure success, seconds, it’s all about who goes back for seconds. I find that stews are relatively easy to make, the slow cooker really does all the work however this stew has something special to give it that extra flavor. In my opinion, it’s the balsamic vinegar and maybe the red wine.

I recently made my first loaf of artisan no knead bread and I have to admit for a first timer I was impressed how great it turned out. Four simple ingredients with a lot of patience really does pay off in the end. Don’t let your stew stand alone. I highly recommend pairing crusty artisan bread with this stew to help mop up the bottom of the bowl 😉 It’s a game changer. On a cold, wet and rainy day this stew is all you need.

How to make Slow Cooker Beef Stew:

Ingredients:

½ cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon black pepper
3 pounds beef stew meat
3 tablespoons olive oil or vegetable oil
1 medium chopped onion
4 chopped garlic cloves
3 chopped celery ribs
3 chopped carrots
½ cup red wine
¼ cup balsamic vinegar
¼ cup granulated sugar
(2) 14-oz cans of beef broth
3 chicken flavored bouillon cubes
14-oz can diced fire roasted tomatoes
1-pound small red potatoes, quartered
1 teaspoon dried rosemary
1 teaspoon dried thyme

Instructions:

1. Combine flour, salt and pepper in a bowl. Add the beef in the mixture and toss until coated.
2. Heat oil and sear the meat in batches ensuring all sides are evenly cooked. (This is where the stew starts to build its deep, rich, flavor)
3. Add the coated beef and remaining ingredients to a large slow cooker.
4. Cook for 7-10 hours on low heat or 4 hours on high heat.

Optional: Serve stew over your favorite mashed potatoes.