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Balsamic and Garlic Beef Stew with Potatoes and Carrots
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 4 medium potatoes, peeled and cut into 1-inch cubes
  • 4 carrots, peeled and sliced into 1/2-inch rounds
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1/3 cup balsamic vinegar
  • 2 cups beef broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Season the beef cubes with salt and pepper. Heat a skillet over medium-high heat and brown the beef in batches until all sides are seared. Transfer the beef to the slow cooker.
  • Add the potatoes, carrots, onion, and garlic to the slow cooker with the beef.
  • In a small bowl, whisk the flour into 1/2 cup of the beef broth until smooth. Pour this mixture into the slow cooker along with the remaining broth, balsamic vinegar, and thyme.
  • Stir everything gently to combine. Cover and cook on low for 8 hours or until the beef is fork-tender and the gravy has thickened.
  • Taste and adjust salt or pepper if needed before serving.

Notes

Stir the stew once halfway through cooking if you are home, but avoid lifting the lid too often so the gravy stays thick. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. If the gravy seems thin at the end, mix a teaspoon of cornstarch with cold water and stir it in during the last 30 minutes on high.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife