CROCKPOT BALSAMIC BEEF STEW WITH GARLIC PARMESAN GREEN BEANS

One of my favorite things about fall is comfort food and crockpot meals. I love cooking with my crockpot, not only for a quick dinner, but for the aroma that lingers around for days on end. DELISH.

This crockpot beef stew is the perfect hearty meal for those chilly fall days. Stew meat simmered in balsamic vinegar, garlic, and onion, which pairs perfectly with buttery mashed potatoes and garlic parm green beans. Restaurant quality taste that comes together in a pinch!

INGREDIENTS:

For the beef:

• 1 lb stew meat or pot roast

• 1 small onion, chopped

• 2 tbsp minced garlic

• 2 tbsp all-purpose flour

• 1/2 packet onion soup seasoning mix

• 1 cup beef broth

• 1/2 cup balsamic vinegar

• 1/3 cup red wine vinegar

• 2 tbsp olive oil

• 1 tbsp paprika

• Salt and pepper

For the green beans:

• 2 cups fresh green beans

• 1 lemon, juiced

• 2 tbsp garlic powder

• 1 tbsp olive oil

• 1/4 cup grated parmesan

• Salt and pepper

DIRECTIONS:

For the beef:

1. In a large skillet, heat olive oil over medium-high heat.

2. Add chopped onion and cook for about 3-4 minutes.

3. Toss to coat stew meat with flour, paprika, minced garlic, salt, and pepper in a large baggie or bowl.

4. Add to your skillet for 2-3 minutes, getting a nice sear on all sides. This keeps the edges crispy, but the meat juicy on the inside.

5. Pour everything from the skillet into the crockpot.

6. Add beef broth, balsamic vinegar, red wine vinegar, and the 1/2 packet of onion soup mix. Stir well.

7. Cook on low for 5 hours, or high for 2.5 hours.

For the green beans:

1. Bring 3 cups of water to a boil in a large pot.

2. Add a little salt, then your green beans.

3. Cook for about 8 minutes or so, until they’ve reached your desired tenderness.

4. Toss green beans in a large baggie or bowl with olive oil, grated parm, garlic powder, salt, and pepper.

5. Squeeze lemon juice over top.

As far as the mashed potatoes go, make them any way you like!