I am not really a beef girl. I never make steak or pot roast. I only keep some chuck stew meat in the freezer for chili. However, my husband loves beef so I decided to attempt a beef stew for him. This one worked and even the kids liked it. You can use different veggies but I would not recommend using the stove top. I think the slow cooker is best for this stew to allow the beef to really get tender and delicious.
Makes 5 or 6 Servings
1-1 1/2lbs Beef Chuck, cubed
2 Tbsps Flour
2 Tbsps Balsamic Vinegar
6 oz Tomato Paste
4 or 5 Carrots, peeled and sliced into 1/2" pieces
1 Cup Pearl Onions (I used frozen onions)
8 oz Package of Mushrooms, sliced
Thyme (fresh or dried)
Rosemary (fresh or dried)
1/2 Cup Water
Place beef in the slow cooker and sprinkle with salt and pepper. Mix flour, vinegar and tomato paste together and spoon over meat. Add carrots, onions and mushrooms to the slow cooker. Sprinkle thyme (about 1/4 tsp) and rosemary (about 1/2 tsp) over meat and veggies or add fresh sprigs to slow cooker. If using fresh herbs be sure to remove the stems before serving the stew. Finally add the water, cover and cook on high for 4 hours or low for 8 hours.
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