Slow Cooker Harvest Beef Stew

This hearty beef stew cooks completely in the crock-pot all day and is chock full of fall-apart-juicy beef, and tender harvest vegetables.—The perfect way to warm up on a chilly winter evening!
  • 1 (2 lb) beef chuck roast, cut into 1/2 in cubes
  • 1/3 cup white whole wheat flour
  • 3 tablespoons olive oil
  • 2 cups sliced carrots
  • 3 celery ribs, diced
  • 3 cups Russet potatoes, diced into 1/2 in pieces
  • 1 large onion, roughly chopped
  • 4 garlic cloves, minced
  • 1 can (28 oz) diced tomatoes
  • 4 cups water
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste
  1. In a large bowl, combine beef cubes and flour. In a medium saucepan over medium-high heat, saute beef in oil stirring occasionally until beef is slightly browned, 5-10 minutes. (beef will not cook entirely)
  2. Place beef in a 3-qt slow cooker. Add carrots, celery, potatoes, onion, garlic, tomatoes, water, vinegar, and seasonings. Stir to combine.
  3. Cook beef stew on low-heat 5-6 hours. Season with salt and pepper before serving.
Store beef stew in refrigerator up to 4 days.

Cover beef chuck roast in flour and place in slow cooker. 8 hours later, the result is divine