- Adding 1/2 cup of frozen, sweet corn would be a nice addition.
- Other add-in ideas: Celery, garlic, squash, sweet potatoes, mushrooms (after first 2-3 hours), leeks (use half the onions if using leeks too).
- Added the beef broth and red wine and added another tablespoon of flour to thicken, since I added more liquid.
- I think you’ll enjoy the best results cooking on low for about 6-8 hours.
- If the stew’s broth is too thick for your preference, try adding some room temperature beef broth the last hour or two before it’s finished.
- If you prefer not to use a slow cooker or don’t have one, the original recipe source has an oven version with some slight recipe modifications/additions to both the ingredients and method.
Serves 6
Kitchen Tools: Slow Cooker (see notes for oven cooking adaption)
3 pounds beef chuck, lean and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
3 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium yellow onions (about 2), cut into 1-inch slices
1 pound small red new potatoes (about 6), well scrubbed and halved if large
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, peeled and smashed
2 bay leaves
1/2 cup beef broth and 1/2 cup red wine
Place prepared beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef. Season well with salt and pepper.
Add onions, potatoes, carrots, garlic, and bay leaves. Place lid on slow cooker and cook on high for 5 hours -or- low for 8 hours/until beef is fork-tender (check beef and vegetables texture after first 5 hours if cooking on low).