1.5 to 2 pounds stew beef (cubed beef)
1 to 2 tablespoons olive oil
5 cloves garlic, minced
1 cup pearl onions (I used frozen.)
2 russet potatoes, peeled and diced
3 carrots, peeled and sliced
2 celery stalks, sliced
1 cup dry red wine (I used a malbec.)
4 cups beef broth
1 tablespoon balsamic vinegar (I used a pomegranate flavor.)
1 to 2 tablespoons Italian seasoning
1 bay leaf
1 teaspoon black pepper
Salt beef cubes on all sides. Allow salted beef to rest while you prep the vegetables.
Heat a dutch oven or heavy pot over medium-high heat. Add olive oil. Brown beef cubes on all sides. Add beef to slow cooker.
Sauté garlic, pearl onions, potatoes, carrots and celery for a few minutes in the same dutch oven. Add vegetables to slow cooker.
Pour the wine and broth into the dutch oven to deglaze the pan.
Stir wine and broth into the slow cooker with the beef and vegetables. Add the balsamic vinegar, Italian seasoning, bay leaf and ground pepper. Stir to combine.
Cover and cook on high 4 to 5 hours or low 8 to 10 hours.
This recipe brought to you by Sophie in the Kitchen