Beef Stew
Two simple steps is all it takes to make this comforting, classic beef stew recipe. We skip browning the meat and instead use tomato paste and balsamic vinegar to amp up the flavor. This recipe also works well in the slow cooker if you prefer.
Everyday Food, October 2006
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Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
Cook's Notes
Freeze individual-size servings of your beef stew, and turn leftovers into a great lunch or dinner.
Variations
Slow-Cooker Variation: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).