This savory Slow Cooker Balsamic Beef Stew is a unique and delicious take on classic beef stew.
This stew is prepared with tender beef, veggies, balsamic vinegar, red wine, rosemary and tomato paste and is LOADED with flavor. Slow cooked to perfection, it’s the ultimate cold weather comfort food!
Crusty bread is a MUST for the rich, tart and sweet balsamic and red wine sauce.
This recipe is from my friend Valerie’s new cookbook, The Foolproof Family Slow Cooker and Other One-Pot Solutions (affiliate link). I’ve been a friend and follower of Valerie (Valerie’s Kitchen) for years and was so excited to receive my copy in the mail! I chose to cook this recipe first because of my love for comfort food.
I highly recommend this book because the recipes are easy to follow and utilize simple, everyday ingredients for busy families.
Full of tender beef, carrots, potatoes, celery and onion, this stew will be your go-to favorite comfort food this winter. It reheats beautifully and is even better the next day (if you’re lucky enough to have leftovers). Enjoy!
More Slow Cooker Dinners You’ll Love
Slow Cooker Balsamic Beef Stew
- 2 pounds boneless beef chuck roast trimmed and cut into bite-size pieces
- 1 teaspoon all-purpose seasoning I use Lawry’s Seasoned Salt
- Freshly ground black pepper to taste
- 3 tablespoons olive oil divided
- 1 cup diced red onion
- ½ cup diced celery
- 2 teaspoons minced fresh garlic
- 2 teaspoons dried crushed rosemary
- 2 tablespoons tomato paste
- 1 cup full-bodied red wine such as cabernet, zinfandel, syrah or merlot
- 2 cups low sodium beef broth
- 1 pound baby red and/or gold potatoes halved or quartered
- 3 large carrots peeled and cut into 1-inch chunks
- 2 bay leaves
- 3 tablespoons water
- 3 tablespoons cornstarch
- ¼ cup balsamic vinegar
- ¼ cup chopped fresh Italian parsley
- Salt to taste
- Lay the pieces of chuck roast out on a large piece of foil, and season them with the all-purpose seasoning and black pepper, tossing to coat the pieces on all sides.
- Heat 2 tablespoons of olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the meat to the pot in a single layer, in batches if necessary to avoid overcrowding. Cook, turning as needed, until the meat is browned on all sides, about 6 to 8 minutes. Use a slotted spoon to transfer the meat to the slow cooker.
- Add the remaining 1 tablespoon of olive oil to the beef drippings in the pot, then add the onion and celery. Sauté over medium heat until they are softened, about 2 to 3 minutes.
- Add the garlic and sauté for 1 minute. Season with the rosemary, and stir the tomato paste into the mixture.
- Add the wine and cook, stirring, for 1 to 2 minutes to bring the mixture to a simmer. Transfer the contents of the pot to the slow cooker with the beef. Add the broth, potatoes, carrots and bay leaves to the slow cooker and stir well to combine.
- Cover and cook for 7 to 8 hours on low or for 3 to 4 hours on high, just until the beef and vegetables are fork-tender.
- About 30 minutes before the end of cooking time, combine the water with the cornstarch in a small bowl. Stir the balsamic vinegar and the cornstarch slurry into the slow cooker. Cover and cook for the remaining 30 minutes, until the sauce is slightly thickened.
- Remove and discard the bay leaves, stir in the parsley and season with salt and additional pepper before serving, if desired.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.