Slow Cooker Balsamic & Herb Beef Stew with Cornbread Waffles
Flavorful beef stew, loaded with vegetables, seasoned with herbs and balsamic vinegar, and served over cornbread waffles, makes for a fun and effortless slow cooker meal!
Course Main Course
Prep Time 10minutes
Cook Time 4hours
Total Time 4hours10minutes
Author Samantha Skaggs
2poundsbeef stew meat
2tablespoonsfresh minced garlic
Freshly ground black pepper
1 1/2poundspotatoespeeled and cut into 1-inch chunks
1poundcarrotspeeled and sliced
1cupfrozen green beans
Saltto taste (optional)
Cornbread Wafflesprepared with Homemade Cornbread Mix and cooked in a waffle iron
Place meat in the bottom of large slow cooker. Top with garlic and sprinkle with dried herbs, bay leaves, and freshly ground black pepper. Pour beef broth over meat, and add balsamic vinegar, tomato paste, potatoes, carrots, green beans, corn, and peas to crock pot. Give everything a stir and cook on low for 8 to 10 hours or high for 4 to 5 hours.
About an hour before serving, use a fork to stir cornstarch into 3 tablespoons of water and pour in crock pot, stirring to distribute. Replace lid and allow broth to thicken slightly as stew finishes cooking. Season with salt, if needed, and additional pepper, to taste.
Instead of beef broth, I typically use water plus Organic Better Than Bouillon Beef Base. Additional salt may be unnecessary in this recipe depending on how salty your beef broth is.If you have fresh parsley, you may add 1/4 cup or more in the last hour of cooking time (in lieu of using dried parsley earlier in the recipe).