Aliquam in sagittis nulla. Curabitur euismod diam eget risus venenatis, sed dictum lectus bibendum. Nunc nunc nisi, hendrerit eget nisi id, rhoncus rutrum velit. Nunc vel mauris dolor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aliquam fringilla quis nisi eget imperdiet.
This Crockpot beef stew is a delicious twist on the classic! A splash of balsamic vinegar enhances the flavors, and the addition of fresh thyme makes this dish feel extra special. Perfect for a comforting family dinner.
Save This Recipe!
Enter your email and we’ll send you this recipe so you can come back to it later! 😊
Ingredients
- 2 tablespoons olive oil, divided
- 2 pounds boneless stewing beef cubes (or chuck)
- 1/2 medium onion, chopped
- 6 cloves garlic, minced
- 1 pound baby potatoes, halved (no peeling needed for extra texture)
- 4 large carrots, peeled & sliced into thick rounds
- 3 sticks celery, chopped
- 3 cups beef broth
- 1 (6-ounce) can tomato paste (see note)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- Pepper, to taste
- 3 bay leaves
- 1 teaspoon smoked paprika (optional, for added depth)
- 2 tablespoons fresh thyme, leaves only (or 1 teaspoon dried thyme)
- 2 tablespoons cornstarch (optional)
Free
MINESTRONE COOKBOOK
Grab your FREE cookbook with our
10 Favorite Minestrone Soup Recipes
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear half the beef cubes until browned on all sides. Transfer to a plate and repeat with the remaining olive oil and beef. Add all seared beef (and juices) to the slow cooker.
- Add the onion to the skillet and cook for 3 minutes until softened. Stir in the garlic and cook for another 30 seconds. Transfer the skillet contents to the Crockpot.
- Add the baby potatoes, carrots, celery, beef broth, tomato paste, Worcestershire sauce, balsamic vinegar, salt, pepper, smoked paprika (if using), and thyme to the slow cooker. Stir to combine.
- Nestle the bay leaves on top. Cover and cook on low for 8-10 hours or until the beef is fork-tender.
- For a thicker stew, whisk together cornstarch and 2 tablespoons cold water, then stir into the stew. Let it cook on high for an additional 10-15 minutes until thickened.
- Remove bay leaves before serving. Garnish with additional fresh thyme, if desired.
Notes
- If using double-concentrated tomato paste, reduce the amount by half.
- The balsamic vinegar adds a subtle tanginess and enhances the richness of the broth. Adjust to taste, starting with 1 tablespoon if you’re hesitant.
- Baby potatoes retain their shape and add a rustic touch—no peeling necessary!
- This recipe works great with other fresh herbs like rosemary or parsley for added flavor.
Love the simplicity of these instructions, gonna give it a try this weekend!
Wow, never seen ingredients listed before, groundbreaking article, Alice Williams.
can someone tell me where to find these ingredients? kinda lost here.
The instructions seem clear enough, but I’m not sure why we’re doing it this way.