Ingredients

The following ingredients have 4 Servings
  • 1 pound Yukon gold potatoes (1 ½" pieces)
  • 2 cups carrots (1" pieces)
  • 1 cup celery (½" pieces)
  • 1 cup red onions (1" dice)
  • 3 sprigs thyme
  • 1 ¾ pounds beef chuck (chuck eye roll or chuck tender roast)
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • ¼ cup balsamic vinegar
  • 3 cups unsalted beef stock
  • 2 tablespoons soy sauce
  • ¼ cup cornstarch
  • ¼ cup water
  • 1 tablespoon chopped parsley

Instruction

  • 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.