What's for Dinner Tonight? - Slow-Cooker Balsamic Beef Stew

From kensfoods.com, this balsamic beef stew is bursting with a blend of delicious flavors that will fill your home with aromatic delights. A great alternative to traditional beef stew, this is not only good for a family dinner, but will also impress your dinner guests. Bon Appetit!

Slow-Cooker Balsamic Beef Stew

2   beef chuck, trimmed and cut into 1/2-inch pieces

1 tsp all-purpose seasoning

1 tsp pepper, divided

3 tbsp olive oil, divided

1 cup red onion, diced

1/2 cup celery, diced

2 tsp garlic, minced

2 tsp dried crushed rosemary

2 tsp tomato paste

2 cups low-sodium beef broth

1 cup red wine, (such as Cabernet Sauvignon or Merlot)

1 lb baby potatoes, halved or quartered

3large carrots, peeled and cut into 1-inch pieces

2 Bay leaves

3 tbsp cornstarch

3 tbsp water

1/4 cup Ken’s Simply Vinaigrette Balsamic

1/4fresh parsley, chopped

1. In large bowl, combine beef, all-purpose seasoning and 1/2 tsp pepper; toss to coat well.
2. Set programmable multi-cooker to Sauté mode; heat 1 tbsp olive oil. Cook beef, in batches, for 6 to 8 minutes or until browned and crispy. Transfer to plate; set aside.
3. Add remaining olive oil, onion, celery, garlic, rosemary and tomato paste to pot; cook, stirring, for 3 to 5 minutes or until vegetables start to soften. Return beef to pot. Stir in beef broth, wine, potatoes, carrots, Bay leaves and remaining pepper.
4. Cover and cook for 7 to 8 hours on Low or 4 to 6 hours on High, or until beef and vegetables are tender.
5. About 30 minutes before end of cooking time, combine cornstarch and water in small bowl; stir Ken’s Simply Vinaigrette Balsamic and cornstarch mixture into slow cooker. Cook, stirring, for 5 minutes or until sauce is slightly thickened.
6. Remove and discard Bay leaves; stir in parsley.