Serves 6
Time: 30 minutes prep, 4 hours cooking
3 pounds beef chuck, trimmed of visible fat and cut into 1 ½-inch cubes
⅓ cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound small white potatoes or red potatoes (about 6), well scrubbed, halved if large
1 pound carrots, cut into 1 ½-inch lengths
6 garlic cloves, smashed
2 bay leaves
1. Place the Pot of your Martha Stewart 8-Quart Slow Cooker on the stovetop over medium heat. Working in batches as needed, sear the beef until deeply golden brown on all sides, seasoning lightly with salt and pepper as you do so.
2. Carefully transfer the pot with all the beef to the base of the slow cooker. Add the tomato paste, vinegar, and flour. Season lightly with salt and stir to combine.
3. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Cover and select High mode. Set the timer for 4 hours and press Start.
4. Cook until the beef and vegetables are all fork tender, 3 to 4 hours.
5. Remove bay leaves and, if desired, season with salt and pepper before serving.
