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Crockpot Balsamic Herb Beef Stew with Roasted Garlic
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Oven
  • Baking Sheet
  • Aluminum Foil

Ingredients
  

  • 1.5 pounds beef stew meat
  • 1 head garlic
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 medium potatoes, cubed
  • 4 cups beef broth
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Preheat the oven to 400 degrees. Cut the top off the head of garlic, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30 minutes until soft. Let it cool.
  • Add the beef stew meat, diced onion, sliced carrots, and cubed potatoes to the slow cooker.
  • Squeeze the roasted garlic cloves into the slow cooker. Add the beef broth, balsamic vinegar, rosemary, thyme, oregano, salt, and black pepper.
  • Stir everything to combine, then cover and cook on low for 8 hours.
  • Stir once more before serving to distribute the flavors.

Notes

Roast the garlic ahead and store it in the fridge for up to two days if you want to shorten prep time on the day you cook. The balsamic can taste sharp at first, so taste the broth near the end and add a splash more if needed after the long simmer. Leftovers reheat well on the stove with a little extra broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Oven, Baking Sheet, Aluminum Foil