RECIPES > Main Courses > Crock Pot Beef Stew

Crock Pot Beef Stew

The temperature is dropping and we are fully embracing it with all the cozy fall food! This Classic Beef Stew is the perfect thing to warm up with and enjoy for dinner. Our balsamic vinegar, rosemary olive oil and a little red wine give this dish BIG flavor.


2 tbsp Sutter Buttes Rosemary Olive Oil
1.5 lbs stew meat
1/2 cup finely chopped onion
1 tbsp minced garlic
2 cups roughly chopped carrots
2 cups finely chopped celery
8 oz mini potatoes halved
1 tablespoon tomato paste
¼ cup Sutter Buttes Traditional Barrel Aged Balsamic Vinegar
¼ cup dry red wine
1 bay leaf
1/2 teaspoon Sutter Buttes Himalayan Pink Salt
1 teaspoon fresh rosemary, chopped or 1/2 tsp dried rosemary
1 teaspoon pepper
4 cups beef broth


Heat oil in a large pan. Brown stew meat for 10 minutes until it has a nice crust. Stir in onions and garlic with stew meat. Saute until onions are translucent and fragrant (approximately 5 minutes).  Remove to crockpot, and stir in remaining ingredients. Cook on low for 8 hours or high for 6 hours. Remove Bay leaf before serving.

Optional: Serve with toasted bread

Serves 4


Crock Pot Beef Stew