The Foolproof Family Slow Cooker by Valerie Brunmeier

Author:Valerie Brunmeier [Brunmeier, Valerie]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2019-08-08T00:00:00+00:00

BALSAMIC BEEF STEW

This soul-warming stew is both rustic and refined. Taking a few minutes to sear the beef and sauté the red onion, celery and garlic with a mixture of tomato paste, red wine and rosemary gives the stew a head start in the flavor department. A little balsamic vinegar is added toward the end of the cooking time to create this unique and truly delicious take on classic beef stew.

SERVES 4 TO 6

2 lbs (910 g) boneless beef chuck roast, trimmed and cut into bite-size pieces

1 tsp all-purpose seasoning (I like Lawry’s Seasoned Salt)

Freshly ground black pepper, to taste

3 tbsp (45 ml) olive oil, divided

1 cup (150 g) diced red onion

½ cup (50 g) diced celery

2 tsp (6 g) minced garlic

2 tsp (2 g) dried crushed rosemary

2 tbsp (20 g) tomato paste

1 cup (240 ml) full-bodied red wine (like cabernet sauvignon, zinfandel, syrah or merlot)

2 cups (480 ml) low-sodium beef broth

1 lb (450 g) baby red and/or gold potatoes, halved or quartered

3 large carrots, peeled and cut into 1″ (3-cm) chunks

2 bay leaves

3 tbsp (45 ml) water

3 tbsp (30 g) cornstarch

¼ cup (60 ml) balsamic vinegar

¼ cup (10 g) chopped fresh Italian parsley

Salt, to taste

Lay the pieces of chuck roast out on a large piece of foil, and season them with the all-purpose seasoning and black pepper, tossing to coat the pieces on all sides.

Heat 2 tablespoons (30 ml) of olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the meat to the pot in a single layer, in batches if necessary to avoid overcrowding. Cook, turning as needed, until the meat is browned on all sides, about 6 to 8 minutes. Use a slotted spoon to transfer the meat to the slow cooker.

Add the remaining 1 tablespoon (15 ml) of olive oil to the beef drippings in the pot, then add the onion and celery. Sauté over medium heat until they are softened, about 2 to 3 minutes. Add the garlic and sauté for 1 minute. Season with the rosemary, and stir the tomato paste into the mixture. Add the wine and cook, stirring, for 1 to 2 minutes to bring the mixture to a simmer. Transfer the contents of the pot to the slow cooker with the beef. Add the broth, potatoes, carrots and bay leaves to the slow cooker and stir well to combine.

Cover and cook for 7 to 8 hours on low or for 3 to 4 hours on high, just until the beef and vegetables are fork-tender. About 30 minutes before the end of the cooking time, combine the water with the cornstarch in a small bowl. Stir the balsamic vinegar and the cornstarch slurry into the slow cooker. Cover and cook for the remaining 30 minutes, until the sauce is slightly thickened. Discard the bay leaves, stir in the parsley and season with salt and additional pepper before serving, if desired.

TIP: Many grocery stores carry trimmed and cut chuck roast that is labeled “Beef for Stew.” This is a great timesaver when prepping this recipe.

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