Slow Cooker Balsamic & Herb Beef Stew with Cornbread Waffles |

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
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 399kcal
Author Samantha Skaggs


  • 2 pounds beef stew meat
  • 2 tablespoons fresh minced garlic
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried sage
  • 2 bay leaves
  • Freshly ground black pepper
  • 4 cups beef broth
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 1 1/2 pounds potatoes peeled and cut into 1-inch chunks
  • 1 pound carrots peeled and sliced
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 3 tablespoons water
  • 2 tablespoons cornstarch
  • Salt to taste (optional)
  • Cornbread Waffles prepared 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).


Serving: 6g | Calories: 399kcal | Carbohydrates: 39g | Protein: 43g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 492mg | Potassium: 1807mg | Fiber: 8g | Sugar: 7g | Vitamin A: 13020IU | Vitamin C: 33.7mg | Calcium: 122mg | Iron: 8.4mg