Ingredients
Scale
- 1 lb baby potatoes, halved or quartered
- 1 lb beef, such as chuck, cut into 1-inch pieces
- 3 large carrots, cut into ¾–1 inch pieces
- 1 rib celery, chopped
- ½ medium onion, cut into ½-inch pieces
- 1 cup low-sodium beef broth
- ⅓ cup balsamic vinegar
- ⅓ cup honey
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce (substitute for Worcestershire sauce)
- 2 teaspoons minced garlic
- 1 teaspoon seasoning salt
- ¼ teaspoon black pepper
- 2 tablespoons cornstarch
Instructions
- Prepare the Ingredients:
- Begin by preparing your vegetables. Halve or quarter the baby potatoes, cut the carrots into ¾-1 inch pieces, chop the celery, and cut the onion into ½-inch pieces.
- Assemble in the Slow Cooker:
- Place the prepared potatoes, beef, carrots, celery, and onion into a 3-4 quart slow cooker.
- Mix the Sauce:
- In a separate bowl, combine the beef broth, balsamic vinegar, honey, tomato paste, soy sauce, minced garlic, seasoning salt, black pepper, and cornstarch. Whisk until the mixture is smooth and well combined.
- Pour and Cook:
- Pour the sauce over the beef and vegetables in the slow cooker. Ensure everything is evenly coated.
- Cook to Perfection:
- Cover the slow cooker and cook on low for 6-8 hours until the vegetables are tender and the beef is melt-in-your-mouth delicious.
- Thicken the Sauce (Optional):
- For a thicker sauce, strain the liquid from the slow cooker and simmer it on the stove with a bit more cornstarch mixed with water.
- Taste and Adjust:
- Before serving, taste the stew and adjust the seasoning if needed.
Nutrition
- Serving Size: one normal portion
- Calories: 304