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Slow Cooker Balsamic Beef and Root Vegetable Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound beef stew meat, cut into 1-inch pieces
  • 4 carrots, peeled and cut into 2-inch chunks
  • 2 parsnips, peeled and cut into 2-inch chunks
  • 2 medium potatoes, cut into 1-inch cubes
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 cups low-sodium beef broth
  • 1/4 cup balsamic vinegar
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the beef, carrots, parsnips, potatoes, onion, and garlic in the slow cooker.
  • In a small bowl, whisk the beef broth, balsamic vinegar, tomato paste, thyme, salt, and pepper until smooth.
  • Pour the broth mixture over the ingredients in the slow cooker and stir gently to combine.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is tender and the vegetables are soft.
  • Stir the stew once more, then ladle into bowls and top with fresh parsley before serving.

Notes

Browning the beef in a skillet before adding it to the slow cooker deepens the flavor if you have an extra ten minutes. Leftovers store well in the fridge for up to three days and reheat nicely on the stovetop with a splash of broth to loosen the sauce. Skip the potatoes and add extra parsnips if you prefer a lower-carb version.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet