Balsamic Slow Cooker Beef Stew
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 1 kg beef steaks (cut into bitesize pieces)
- • 2 peppers ((roughly diced) 1 green and 1 red or yellow)
- • 3 large carrots (roughly chopped)
- • 2 onions (i use 1 red and 1 white)
- • 2 cloves garlic (crushed)
- • 3 potatoes (cut into large chunks - no need to peel them)
- • 500 ml water (boiling)
- • 2 beef stock cubes
- • 1 tin chopped tomatoes
- • 2 tbsp tomato puree
- • 6 mushrooms (cut in half)
- • 1 tin butter beans (optional)
- • 1 tsp sweet paprika
- • 4 tbsp balsamic vinegar
- • 1 tbsp granulated sweetener
- • low calorie cooking spray
Preparation Steps
First dissolve the stock cubes in the boiling water
Spray the instant pot with low calorie cooking spray. Set to sauté and add the diced onion and garlic
Cook for a few minutes until they start to soften
Add the beef and cook until it starts to colour
Add the peppers, carrots, tomato puree, tinned tomatoes, potatoes, mushrooms and paprika and stir well
Add the stock, it should just come to the top of the ingredients. If it doesn't don't worry, it will be fine
Turn off the saute feature, then set the Instant Pot to slow cook on 'Normal' for 5 - 6 hours
While the stew is cooking make the balsamic glaze - Put the balsamic vinegar in a small pan, add the sweetener and bring to the boil. Turn it down and simmer until it has reduced by half.You can make the glaze in advance and store it in an airtight container in the fridge
About 30 minutes before you are ready to serve add the butter beans and stir in the reduced Balsamic glaze
Serve with whatever veg you like
First dissolve the stock cubes in the boiling water
Spray a large pan with low calorie cooking spray, and sauté the diced onion and garlic on a medium heat, until they start to soften
Add the beef and cook until it starts to colour
Add the peppers, carrots, mushrooms, tomato puree, tinned tomatoes, potatoes and paprika and stir well
Add the stock, it should just come to the top of the ingredients. If it doesn't don't worry, it will be fine
Bring the pan to the boil, then transfer the contents into the slow cooker and cook on medium for 5 - 6 hours
While the stew is cooking make the balsamic glaze - Put the balsamic vinegar in a small pan, add the sweetener and bring to the boil. Turn it down and simmer until it has reduced by half.You can make the glaze in advance and store it in an airtight container in the fridge
About 30 minutes before you are ready to serve add the butter beans and stir in the reduced Balsamic glaze