Crockpot Balsamic Beef with Brussels Sprouts and Carrots
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
Ingredients
- 1.5 pounds lean beef stew meat
- 1 pound Brussels sprouts, trimmed and halved
- 4 medium carrots, peeled and cut into 1-inch pieces
- 1/2 cup balsamic vinegar
- 1/2 cup low-sodium beef broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
- Pat the beef dry and season it with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches for about 3 minutes per side, then transfer it to the slow cooker.
- Add the diced onion and minced garlic to the same skillet. Cook for 2 minutes until softened. Pour in the balsamic vinegar and beef broth, scraping up any browned bits from the pan.
- Transfer the onion mixture to the slow cooker with the beef. Stir in the rosemary. Cover and cook on low for 4 hours.
- Add the carrots and Brussels sprouts to the slow cooker. Stir gently to combine. Continue cooking on low for another 2 hours until the beef is tender and the vegetables are cooked but not mushy.
- Taste and adjust salt and pepper if needed before serving.
Notes
Add the Brussels sprouts and carrots only after the beef has cooked for several hours so they stay bright and firm instead of turning soft. Leftovers keep well in the fridge for up to three days and reheat nicely on the stovetop with a splash of broth to loosen the sauce. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board