The balsamic beef stew cooked in the slow cooker is a rich, flavorful, aromatic, and tasty main dish: the meat is incredibly tender thanks to the long and slow cooking, and the Gusto Toscano onion tears give the dish that extra touch that makes it truly special. Because yes, here we have a balsamic beef stew but a special balsamic: the Gusto Toscano onion tears have a unique and original flavor that can enhance the taste of any dish, and on meat, it is truly magnificent.
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs beef chuck
- 1 carrot
- 1 stalk celery
- 1/2 red onion
- 1 sprig rosemary
- 1/2 cup red wine (approximately 3.4 oz)
- 6 tablespoons Gusto Toscano onion tears
- 4 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Knife vegetable knife
- 1 Knife Japanese knife for chopping sautéed vegetables
- 1 Knife for meat
- 2 Cutting Boards
- 1 Casserole low-sided
- 1 Slow cooker Crock pot
Steps
Peel the onion and slice it. Peel the carrot and dice it. Wash the celery stalk, dry it, remove the strings, and dice it. Cut the meat into small pieces. Heat a few tablespoons of extra virgin olive oil in a pan and brown the sautéed vegetables with the meat until golden. Season with salt. Deglaze with the red wine and let it evaporate over medium heat without a lid. Once the wine has evaporated, add the onion tears and the rosemary. Transfer the meat to the slow cooker with its liquid, then close the slow cooker with its lid and set it on HIGH for four hours. At the end of the cooking, the slow cooker will keep the stew warm for six hours. Before serving, if necessary, drizzle with a little more onion tears.
FAQ
Can I use regular balsamic vinegar?
Theoretically yes, but it will not achieve the same taste result.
I don’t have a slow cooker. Can I cook on the stove?
Of course: deglaze with half the wine, cover, and cook over medium heat for 40 minutes, stirring halfway through. Remove the lid, brown the meat well, deglaze with the remaining wine, the onion tears, the rosemary, and cook over low heat until the sauce thickens.
