Slow Cooked Beef Balsamic Stew

Amy Massey
by Amy Massey
6 Servings
10 hr 15 min

This slow cooked beef balsamic stew is the perfect winter dish to warm your cockles on a cold night!

The stew cooks slowly for 10 hours until the beef is perfectly tender and has taken on all of the flavours of the smoky paprika and the various vegetables. The butter beans add a wonderful texture to the dish and the addition of the balsamic glaze at the end adds the perfect amount of sweetness to balance out the smoky paprika.

This is the perfect dish to prepare early in the morning or the night before and it just takes care of itself in the slow cooker. Also great for meal prep, this dish can be made in high volumes and frozen for a later date!

This warming, hearty stew is perfect served with a fluffy, creamy mashed potato dish and steamed vegetables.

After cooking slowly for 10 hours, the gravy is so rich and packed full of flavour.

This stew consists of a medley of vegetables, including carrots, peppers, mushrooms and tomatoes, so great for getting those extra vitamins and as part of your 5 a day!

Slow Cooked Beef Balsamic Stew
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 10 Hours Total time: 10 hr 15 min
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  • Low calorie cooking oil spray, or 1 tbsp oil
  • 1kg diced beef stewing steak
  • 2 onions, peeled and roughly chopped
  • 2 bell peppers, any colour, chopped into large chunks
  • 3 large carrots, peeled and sliced thickly into rounds
  • 2 cloves garlic, peeled and minced
  • 2 beef stock cubes, dissolved in 500ml boiling water
  • 400g tin chopped tomatoes
  • 2 tbsps tomato puree
  • 10 chestnut mushrooms, cut into quarters
  • 400g tin butter beans, drained
  • 2 tbsps sweet smoked paprika
  • 4 tbsps balsamic vinegar
  • 1 tbsp granulated sweetener

Heat a large saucepan until hot and spray with oil.
Add the onion and garlic and cook gently over a medium heat until softened.
Add the beef and continue to cook until the beef is browned on all sides.
Add the peppers, carrots, chopped tomatoes, tomato puree, mushrooms and paprika and stir well.
Add the beef stock and season well with salt and pepper.
Bring to a boil, then transfer the contents of the pan to a slow cooker.
Set the slow cooker to low and leave to cook for 8-10 hours (the longer the better).
30 minutes before the stew is finished cooking, add the butter beans and the balsamic glaze.
To make the balsamic glaze, add the balsamic vinegar and sweetener to a small saucepan and place over a medium heat. Bring to a simmer and turn the heat to low, then cook gently until the sweetener has dissolved for around 2 minutes, then add to the slow cooker.
Serve with Creamy mashed potatoes and steamed vegetables.