Slow Cooker Balsamic Beef with Pearl Onions

• 2 pounds beef chuck, cut into 1.5-inch cubes
• 1 cup pearl onions, peeled
• 1/2 cup balsamic vinegar
• 1/2 cup beef broth
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter

Steps

1. 1 Pat beef dry and season with salt and pepper.
2. 2 Heat olive oil in a skillet, brown beef cubes on all sides, and transfer to slow cooker.
3. 3 In the same skillet, sauté garlic until fragrant, then add to slow cooker.
4. 4 Combine balsamic vinegar, beef broth, brown sugar, soy sauce, Worcestershire sauce, thyme, and rosemary in the slow cooker.
5. 5 Toss in pearl onions and stir to coat everything evenly.
6. 6 Cook on low for 4 hours or high for 2 hours.
7. 7 Before serving, mix flour with 2 tablespoons water, stir into slow cooker, and cook 10 more minutes.
8. 8 Stir in butter until melted and sauce is glossy.

Equipment

• Slow cooker
• Skillet

Variations

• Substitute pearl onions with baby bella mushrooms for a different texture.

Substitutions

• If pearl onions are unavailable, use shallots or red onions cut into wedges.

Pairings

• Pairs well with crusty bread for sopping up sauce.
• A robust red wine complements the flavors nicely.

Nutrition

Tips

• For a thicker sauce, simmer on the stovetop after slow cooking.
• Add a splash of red wine for extra depth of flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.

Serving Suggestions

• Serve over creamy mashed potatoes or buttered egg noodles.
• Pair with a fresh green salad for balance.

FAQ