Honey Balsamic Beef Stew in the Crockpot
Warm up with this Honey Balsamic Beef Stew in the Crockpot – a hearty, flavorful dinner made easy in the slow cooker. Tender beef simmers with carrots, potatoes, onions, and a rich balsamic honey sauce for the perfect balance of savory and slightly sweet. This cozy comfort food recipe is family-friendly, budget-friendly, and ideal for busy weeknights or Sunday dinner. Serve with crusty bread for a wholesome, satisfying meal!
Servings: 6
Calories: 308kcal
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
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.
- 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.
Nutrition
Calories: 308kcal | Carbohydrates: 47g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 722mg | Potassium: 1111mg | Fiber: 5g | Sugar: 16g | Vitamin A: 6067IU | Vitamin C: 33mg | Calcium: 64mg | Iron: 3mg