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    Home » Recipes » Slow Cooker » Slow Cooker Balsamic Beef Stew

    By Amy · Published: Oct 24, 2019 · Updated: Jan 12, 2021 · This post may contain affiliate links. Please read my disclosure policy. 1 Comment

    Slow Cooker Balsamic Beef Stew

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    A ladle in a black crock pot insert with beef stew.

    This savory Slow Cooker Balsamic Beef Stew is a unique and delicious take on classic beef stew.

    Balsamic beef stew in an oval slow cooker with a ladle.

    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!

    Balsamic beef stew in a white bowl on a white plate with a spoon.

    Crusty bread is a MUST for the rich, tart and sweet balsamic and red wine sauce.

    A cookbook on a marble surface with carrots, garlic and beef in the background.

    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.

    Balsamic beef stew in a white bowl on a white plate with a spoon and bread.

    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 Mongolian Beef
    • Slow Cooker Chicken and Pastry
    • Slow Cooker Apple Rosemary Pork Loin 

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    Balsamic beef stew in an oval slow cooker with a ladle

    Slow Cooker Balsamic Beef Stew

    Prepared with red wine and balsamic vinegar, this is a unique and delicious take on classic beef stew!
    5 from 1 vote
    Print Pin Rate
    Course: Slow Cooker
    Cuisine: American
    Keyword: balsamic beef stew, slow cooker balsamic beef stew
    Prep Time: 20 minutes
    Cook Time: 8 hours 15 minutes
    Total Time: 8 hours 35 minutes
    Servings: 6
    Author: Amy

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Source:  The Foolproof Family Slow Cooker and Other One-Pot Solutions (affiliate link)

    Nutrition

    Calories: 487kcal | Carbohydrates: 27g | Protein: 33g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 104mg | Sodium: 739mg | Potassium: 1269mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5445IU | Vitamin C: 24mg | Calcium: 68mg | Iron: 4mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

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    Comments

    1. Arthur says

      August 17, 2020 at 2:54 am

      5 stars
      Absolutely delicious!
      Thanks for the recipe:)

      Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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