Irish Balsamic Beef Stew
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| Prep Time | 35 minutes |
| Cook Time | 9 hours |
| Servings |
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Ingredients
- 2 lbs russet potatoes peeled, cut into 1/2 inch pieces
- 2 lbs red potatoes peeled, cut into 1/2 inch pieces
- 4 stalks celery chopped
- 4 each Carrots peeled, cut into 1/2 inch pieces
- 1 each Onion yellow or white, roughly chopped
- 2 tbsp Redstone Garlic Olive Oil
- 1.75 lbs stew beef cut in 1 inch pieces
- 3 each garlic cloves minced
- 2 tbsp butter salted
- 2.5 cup beef broth
- 1/2 cup Redstone 18 Year Traditional Balsamic
- 3/4 cup rootbeer let sit till almost flat
- 2 tbsp tomato paste
- 1 tbsp white sugar
- 1 tbsp soy sauce
- 1/2 tbsp Thyme dried
- 2 each bay leafs
- 1 tbsp cornstarch disolved in 1 tbsp water
- 2 tbsp Redstone I Love Garlic Spice Blend
- 1 tsp Salt and Pepper to taste
Ingredients
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Instructions
- Place the chopped egetables into the crockpot. Rinse the meat and pat dry with paper towels. Salt and pepper the beef
- In a large, heavy bottomed skillet, heat olive oil at medium heat. Add beef, brown on all sides. Add garlic and cook for one minute. Season with salt and pepper. Remove the beef and add to the crockpot on top the vegetables.
- Turn skillet back up to medium heat. add butter, melt. Add beef broth, Redstone 18 year Traditional balsamic, Redstone I Love Garlic spice blend, salt and pepper, rootbeer, tomato paste, sugar, soy sauce, and thyme. Using a wooden spoon, stir the liquids as well as scraping the bottom of the pan. Bring to a boil, allow to boil for 2 minutes. Lower heat and simmer for 10 minutes. Season with salt and pepper to taste. Add cornstarch and water and stir together
- Pour broth mixture into crockpot over vegetables. Add bay leaves and cook on high for 4 - 6 hours or low 6 - 9 hours.
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