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Balsamic Onion Beef and Mushroom Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 8 ounces cremini mushrooms, quartered
  • 2 large yellow onions, thinly sliced
  • 1/4 cup balsamic vinegar
  • 2 cups beef broth
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef pieces in a single layer and sear until browned on all sides, about 5 minutes total. Transfer the beef to the slow cooker.
  • Add the sliced onions to the same skillet and cook for 4 minutes until they begin to soften. Stir in the garlic and cook 30 seconds more.
  • Sprinkle the flour over the onions and stir to coat. Pour in the balsamic vinegar and beef broth, scraping the bottom of the skillet to release any browned bits.
  • Transfer the onion mixture to the slow cooker. Add the mushrooms, thyme, salt, and pepper. Stir everything to combine.
  • Cover and cook on low for 7 to 8 hours until the beef is very tender and the broth has thickened slightly.
  • Taste and adjust salt or pepper if needed before serving.

Notes

If the broth tastes too sharp after cooking, stir in a teaspoon of brown sugar to balance the balsamic. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the texture. Skip the flour if you prefer a thinner soup-like consistency.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Knife