Now folks, you are not adding massive quantities of either of these startling ingredients. Just enough to create a pleasingly piquant sauce, a sort of sweet-n-sour beef meets Americana. If you are not willing to open your mind to this sweet, tangy profile that looks , on the surface, just like any other beef stew, then this is not going to be a good recipe for you to try.

If you would like to try it, but might not be willing to jump in with both feet, just cut back on both the honey and the balsamic vinegar – say to 1/8 to ¼ cup of each. Just make sure that you add both in equal measure, or you will really end up with something quite strange-tasting.

 

INGREDIENTS

1 lb. Little Potatoes (I used red Little Charmers), large ones halved

1 lb. stewing beef

1 stalk celery, finely chopped

2 large carrots, peeled and chopped

½ medium onion, finely chopped

¼ cup low sodium beef broth

1/3 cup balsamic vinegar (DO NOT SUBSTITUTE OTHER VINEGARS!)

1/3 cup liquid honey

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

2 teaspoons minced garlic

1 teaspoon seasoning salt

¼ teaspoon black pepper

2 tablespoons corn starch

 

INSTRUCTIONS

Add all of your solid ingredients (meat and veggies) to your slow cooker.

Add all of the liquid ingredients, together with all seasonings and the cornstarch, to a medium bowl. Whisk them until well-combined and then add to the ingredients in the slow cooker, stirring to combine.

Cover and cook until the carrots and potatoes are tender, about 3-4 hours on High or about 8 hours on Low. For a thicker sauce, make a slurry of cornstarch and water and stir it into the stew in the slow cooker to evenly distribute it. Heat until the sauce thickens, stirring constantly.

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Quick Tip:  Want to make this a more substantial meal? Double the meat and serve it over wide egg noodles.

Recipe and image courtesy of Ashley at The Recipe Rebel