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Author Notes: I like my beef stew to have a flavorful tomato base and lots of vegetables. This stew does take most of the day to cook, but apart from chopping the vegetables and searing the beef, there is very little work involved. If you don't have a slow cooker, you can cook this in a dutch oven. I'd use a 350 degree F. oven and cook it for 2 1/2-3 hours. —WinnieAb
- 3 tablespoons butter
- 2 pounds beef chuck, cut into cubes
- 3 large carrots, peeled and chopped
- 3 celery ribs, chopped
- 1 large turnip, peeled and chopped
- 3 parsnips, peeled and chopped
- 1 large onion, peeled and chopped
- 6 cloves garlic, peeled and chopped
- 2 bay leaves
- leaves from 1 sprig fresh rosemary (about 1 tablespoon)
- 1 tablespoon fresh thyme leaves
- 2 tablespoons minced fresh parsley, plus more for serving
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground chipotle
- 3 tablespoons balsamic vinegar, plus more for serving
- 28 oz. can organic diced tomatoes
- 2-3 cups beef or chicken stock, preferably homemade
- course sea salt to taste
- Heat the butter in a large cast-iron skillet. Add the beef and cook for several minutes so that it is seared on all sides. Set aside.
- Add the beef to a 5 qt. slow cooker, layering it in with the vegetables and herbs. Mix the spices with the balsamic vinegar and pour this in, along with the diced tomatoes and enough stock to cover the meat and vegetables.
- Cook on high for 1-2 hours and then reduce the heat to low. Cook for another 6 hours, until the meat is very tender. Discard the bay leaves.
- Serve individual bowls of stew garnished with additional fresh parsley and a drizzle of balsamic vinegar.
- This recipe was entered in the contest for Your Best Beef Stew