Honey Balsamic Beef Stew (in the Crockpot)
If you’re looking for a cozy, flavor-packed dinner that basically cooks itself, this Honey Balsamic Beef Stew in the Crockpot is about to become your new favorite!
Tender chunks of beef, sweet carrots, buttery Yukon gold potatoes, and a rich, tangy sauce all come together in the slow cooker to create the kind of comfort food that warms you from the inside out.
🖤 Why You’ll Love This Honey Balsamic Beef Stew:
There’s something magical about throwing a few simple ingredients into a slow cooker and coming back hours later to a rich, delicious dinner that tastes like you spent all day in the kitchen.
The honey balances the tangy balsamic beautifully, creating a slightly sweet, deeply savory sauce that clings to the tender beef and veggies. And with minimal prep and almost no hands-on cooking, it’s perfect for busy days when you still want a homemade meal waiting for you!
Substitutions
- Round steak: Affordable and perfect for slow cooking until tender. You can also substitute stew beef if you prefer.
- Yukon gold potatoes: They hold their shape and have a buttery texture that’s ideal for stews. Russet potatoes can work, but they tend to break down more.
- Balsamic vinegar: Use a good-quality balsamic for the best flavor; it’s the backbone of the sauce.
- Honey: Balances the tanginess of the vinegar and adds a subtle sweetness.
- Cornstarch: Helps thicken the sauce at the end without making it gloopy.
Instructions
1. Prep the Ingredients
Start by cubing the round steak into bite-sized pieces and chopping the vegetables. You’ll want everything roughly the same size so it cooks evenly.
2. Layer the Ingredients
In the bottom of your slow cooker, add the cubed beef, potatoes, carrots, and onions. Give everything a gentle toss to combine.
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3. Mix the Sauce
In a mixing bowl, whisk together the beef broth, balsamic vinegar, honey, ketchup, Worcestershire sauce, garlic powder, steak seasoning, and a pinch of salt and pepper. Pour this flavorful sauce over the beef and vegetables in the slow cooker.
4. Slow Cook to Perfection
Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender and the veggies are perfectly cooked.
5. Thicken the Sauce
About 30 minutes before serving, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the stew, then cover and continue cooking on high for 30 minutes until the sauce thickens.
6. Taste and Serve
Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy every cozy bite!
Some tips for making this recipe
- Sear the beef: If you have an extra 10 minutes, searing the beef before adding it to the crockpot adds an extra layer of flavor.
- Low and slow is best: For the most tender beef, cooking on low is ideal, but high will still give you great results if you’re short on time.
- Don’t skip the cornstarch slurry: It turns the cooking liquid into a velvety, delicious sauce that coats every bite.
Be sure to check out the full recipe and ingredient list in the recipe card below.
How to store + reheat leftovers
- Fridge: Store leftover stew in an airtight container for up to 4 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop or in the microwave until heated through. Add a splash of broth if needed to loosen the sauce.
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Honey Balsamic Beef Stew in the Crockpot
Equipment
- Crock Pot 6-quart slow cooker (or larger)
- Mixing bowl
Ingredients
- 1 pound round steak cubed into 1-inch pieces
- 5 Yukon gold potatoes cubed
- 3 large carrots sliced
- 1 large onion chopped
- 1 cup beef broth
- ¼ cup balsamic vinegar
- 3 tablespoons honey
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 1 teaspoon steak seasoning
- 2 tablespoons cornstarch
- Salt and pepper to taste
Instructions
- Start by cubing the round steak into bite-sized pieces and chopping the vegetables. You’ll want everything roughly the same size so it cooks evenly.
- In the bottom of your slow cooker, add the cubed beef, potatoes, carrots, and onions. Give everything a gentle toss to combine.
- In a mixing bowl, whisk together the beef broth, balsamic vinegar, honey, ketchup, Worcestershire sauce, garlic powder, steak seasoning, and a pinch of salt and pepper. Pour this flavorful sauce over the beef and vegetables in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender and the veggies are perfectly cooked.
- About 30 minutes before serving, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the stew, then cover and continue cooking on high for 30 minutes until the sauce thickens.
- Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy every cozy bite!
Notes
- Round steak: Affordable and perfect for slow cooking until tender. You can also substitute stew beef if you prefer.
- Yukon gold potatoes: They hold their shape and have a buttery texture that’s ideal for stews. Russet potatoes can work, but they tend to break down more.
- Balsamic vinegar: Use a good-quality balsamic for the best flavor; it’s the backbone of the sauce.
- Honey: Balances the tanginess of the vinegar and adds a subtle sweetness.
- Cornstarch: Helps thicken the sauce at the end without making it gloopy.
- Sear the beef: If you have an extra 10 minutes, searing the beef before adding it to the crockpot adds an extra layer of flavor.
- Low and slow is best: For the most tender beef, cooking on low is ideal, but high will still give you great results if you’re short on time.
- Don’t skip the cornstarch slurry: It turns the cooking liquid into a velvety, delicious sauce that coats every bite.
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