Prep 15 mins
Cook 8 hrs
From Martha Stewart's Everyday Food magazine. I make this quite frequently for when we have family or friends coming over. It's also good if you replace half the water with red wine, it makes the broth a bit more rich.
- 3 lbs beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
- 1⁄3 cup tomato paste
- 3 tablespoons balsamic vinegar
- 2 tablespoons all-purpose flour
- coarse salt and pepper
- 1 lb medium onion, cut into 1-inch chunks (about 2)
- 1 lb white potatoes (about 6 small) or 1 lb red potatoes, well scrubbed, halved if large (about 6 small)
- 1 lb carrot, cut into 1 1/2-inch lengths
- 6 garlic cloves, smashed
- 2 bay leaves
- Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper.
- Add onions, potatoes, carrots, garlic, and bay leaves. Pour in about 3 cups of water or enough to cover the ingredients.
- Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).
I made this exactly as written, but I'm sorry to say we did not like it at all. My husband would not even eat it. The balsamic vinegar gave it an odd taste...I might try it again and leave that out.