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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - grass fed organic beef, cut into cubes
  • - sea salt
  • - light olive oil
  • 5 cloves - garlic, chopped
  • 1 cups - fresh pearl onions, trimmed, peeled
  • 3 - good sized gold potatoes, peeled, diced
  • 3 - good sized carrots, peeled, sliced
  • 2 stalks - celery, sliced
  • 1 cups - dry red table wine
  • 4 cups - organic beef broth
  • 1 tablespoons - balsamic vinegar
  • 1 teaspoons - dried Italian or French herbs (thyme, sage, rosemary, basil, etc), to taste
  • 1 - bay leaf
  • - ground black pepper, to taste
  • Directions:

    Salt the cubes of beef on all sides. Let sit for a few minutes.

    Turn slow cooker on High heat.

    Heat a dash of light olive oil in a deep heavy pot over medium-high heat. Brown the beef cubes on all sides to sear in the flavor, turning the pieces to brown them. This should take about 5 minutes or so. Remove the beef and add it to the crock pot.

    Add to the crock pot, the garlic, pearl onions, potatoes, carrots and celery. Pour in the wine and broth. Stir. Add the balsamic vinegar, herbs and pepper. Cover and let cook for 4-5 hours on high or 6-8 hours on low.

    The stew is ready when the beef and vegetables are tender. Taste the broth and see if you need to adjust seasonings before serving.

    Brief Description

    Use the slow cooker for this stew recipe for an easy dinner.

    Main Ingredient:

    roast beef

    Category:  Beef

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 5 hour(s)

    Posted By:


    Posted On:

    February 4, 2017

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