Slow Cooker Beef Stew
Yield: 4 servings
Calories: 668kcal
Get ready for a hearty bowl of slow cooker beef stew made with potatoes, onions, celery, carrots, and seared beef for extra flavor.
Ingredients
- 1 pound (454 g) Yukon gold potatoes, 1 ½" pieces
- 2 cups (280 g) carrots, 1" pieces
- 1 cup (120 g) celery, ½" pieces
- 1 cup (114 g) red onions, 1" dice
- 3 sprigs thyme
- 1 ¾ pounds (795 g) beef chuck , chuck eye roll or chuck tender roast
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (10 ml) minced garlic
- ¼ cup (60 ml) balsamic vinegar
- 3 cups (720 ml) unsalted beef stock
- 2 tablespoons (30 ml) soy sauce
- ¼ cup (33 g) cornstarch
- ¼ cup (60 ml) water
- 1 tablespoon chopped parsley
Special Equipment
Instructions
- Prepare the Vegetables - Add potatoes, carrots, celery, onion, and thyme to the slow cooker.
- Prepare the Beef - Cut beef into 1 ½" pieces, trimming off any excess fat or connective tissue. Combine with salt and pepper in a medium-sized bowl.
- Brown the Meat - Heat a large skillet over medium-high heat. Add the olive oil. Once hot, add the beef in a single layer. Saute until golden brown on one side, 2 minutes. Flip and cook the other side for 2 minutes. Transfer to the slow cooker.
- Deglaze the Pan - Reduce heat to medium, add garlic and saute for 30 seconds. Add balsamic vinegar. Turn heat to medium-high, deglaze the pan using a whisk to scrape any browned bits, and incorporate into the liquid.Reduce the sauce, frequently stirring, until 2 to 3 tablespoons of liquid remain, about 3 to 5 minutes. Transfer the liquid to the slow cooker.
- Cook the Stew - Add beef stock and soy sauce to the slow cooker. Cover and cook on the High setting for 4 hours or the Low setting for 8 hours.
- Thicken the Stew - Whisk together cornstarch and water in a small bowl. Add the slurry mixture to the slow cooker, and stir to combine. Cook on High setting for 30 minutes to 1 hour until the sauce becomes slightly thickened.
- To Serve - Taste and season with more salt and pepper as desired. Serve garnished with parsley.
Notes
- Make it Whole-30: Substitute soy sauce with coconut aminos. Substitute cornstarch with 6 tablespoons arrowroot flour (starch/powder) Bob’s Red Mill is recommended, mixed with 6 tablespoons water to make a slurry.
- Storing: Cool and store in an airtight container in the refrigerator for up to 1 week. Freeze in a resealable plastic bag for 3 months. Defrost before using.
- Reheating: Cover and reheat in the microwave on high setting in 30-second increments, stirring in between, until hot. Heat on the stovetop or medium heat until hot. Add more beef stock if needed.
Nutrition
Calories: 668kcal | Carbohydrates: 42g | Protein: 47g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 136mg | Sodium: 808mg | Potassium: 1802mg | Fiber: 8g | Sugar: 7g | Vitamin A: 10765IU | Vitamin C: 25.6mg | Calcium: 591mg | Iron: 20.8mg
Recipe Link