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The weather is a bit ick out this week so why not warm up with this deeply flavored slow cooker beef stew?
This stew will make your home smell amazing as you let it cook. This set-it and forget-it recipe is a favorite among the Waterford Bee Co. beekeepers. The base ingredients can all be adjusted to your own tastes. The combination of honey and balsamic vinegar creates a deep sweet flavor. Add in some crusty bread to slop up the gravy and you'll have a full and satisfying meal.
We made our most recent pot with stew beef from our friends at Forever Vos Farms.
Forever Vos Farms is a family operation, located in Burlington and raises their own cattle.
Ingredients
1 lb petite Yukon Gold potatoes (add less if needed)
1 lb Stewing beef (you can add more beef up to 2 lbs depending how beefy you like it.)
1 stalk Celery, finely chopped
2 Large carrots, peeled and chopped
1/2 medium Onion, finely chopped
1/4 cup Low sodium beef broth
1/3 cup Balsamic vinegar
1/3 cup raw/filtered Waterford Bee Co. honey
2 Tbsp Tomato paste
1 Tbsp Worcestershire sauce
2 tsp Garlic, minced
1 tsp Seasoning salt
1/4 tsp Black pepper
2 Tbsp Corn starch
Order your honey!
Preparation
Step 1 out of 3
Add potatoes, beef, celery, carrots and onion to a slow cooker.
**You can pre-brown your beef stew as well for a shorter cook time
Step 2 out of 3
In a medium bowl, combine broth, vinegar, honey, tomato paste, Worcestershire sauce, garlic, seasoning salt, pepper and corn starch with a whisk until combined. Add to slow cooker.
Step 3 out of 3
Cover and cook on low for eight (8) hours until potatoes and carrots are tender. If desired, thicken sauces further with a corn starch/water slurry. Serve.
