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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!
Prep Time 20 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 35 minutes
Servings 6


  • 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.