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Honey Balsamic Slow Cooker Beef Stew

Prep Time 10 mins
Total Time 8 hrs 10 mins
Servings 5 servings

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This Honey Balsamic Slow Cooker Beef Stew is full of flavor and couldn’t be easier — just throw everything in and let it cook! Loaded with veggies and thick honey balsamic sauce. Step by step recipe video.

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white crockpot with honey balsamic beef stew in it

Looking for more easy crockpot recipes? Check out these Dump ‘n’ Go Slow Cooker Recipes!

Often I think about how I wouldn’t be nearly as excited to see the seasons changing if I lived somewhere further South. Occasionally in the dead of winter it seems tempting, but the anticipation of Spring, then Summer, then Fall and then the first snowflakes of Winter just wouldn’t be there.

So now that we are officially onto Fall food (along with back to school and holiday chaos), I’m here with a a slow cooker recipe that can be an easy weeknight meal or an elegant holiday dinner with a loaf of crusty bread.

white bowl of honey balsamic beef stew with fresh parsley sprinkled on top

The honey balsamic combo is one we are familiar with around here — from this Slow Cooker Honey Balsamic Pulled Pork (our favorite!) to this Honey Balsamic Grilled Chicken (save that one for summer), we can’t get enough. It’s the perfect mix of sweet and tangy and savory and it goes with everything.

Next month is baby month here friends, and so I chose to keep things super simple. I love that these Little Potatoes are just dump and go — no peeling, not chopping!

If you do want to take this from “easy everyday” to “elegant dinner”, feel free to brown the beef cubes before adding them to the slow cooker. This adds an extra layer of flavor and the juices remain in the beef and don’t dilute the sauce quite as much.

But the flavor of this stew is incredible — the sweet and tangy sauce, the creamy potatoes, the earthy carrots — even without the extra work, so I opted to skip the step and just get a real, hearty dinner on the table even on the days I only have one free hand 😉

honey balsamic beef stew overhead in white bowl with bag of little potatoes on the side

Tips and Tricks for Making this Honey Balsamic Slow Cooker Beef Stew:

  • With most slow cooker recipes, I find that the flavors become muted after cooking for such a long time. With this stew though, I didn’t find that at all! It was still so good and didn’t need any adjustments after cooking, other than a bit of extra corn starch if you want a thicker sauce.
  • If you wanted to make this a vegetarian meal, you could simply swap the beef for mushrooms and add in extra veggies.

*This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating the recipe — thank you for supporting the brands that keep us fed!

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Honey Balsamic Slow Cooker Beef Stew Recipe + VIDEO

4.72 from 7 votes
This Honey Balsamic Slow Cooker Beef Stew is full of flavor and couldn’t be easier — just throw everything in and let it cook! Loaded with veggies and thick honey balsamic sauce. Step by step recipe video.
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Cuisine American
Course Main Course
Servings 5 servings
Calories 304cal

Ingredients

  • 1 lb Little Potatoes I used red Little Charmers, large ones halved
  • 1 lb stewing beef
  • 1 stalk celery finely chopped
  • 2 large carrots peeled and chopped
  • 1/2 medium onion finely chopped
  • 1/4 cup low sodium beef broth
  • 1/3 cup balsamic vinegar
  • 1/3 cup liquid honey
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon seasoning salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons corn starch

Instructions

  • Add potatoes, beef, celery, carrots and onion to a 2.5-4 quart slow cooker.
  • In a medium bowl, combine broth, vinegar, honey, tomato paste, Worcestershire sauce, garlic, seasoning salt, pepper and corn starch with a whisk until combined. Add to slow cooker.
  • Cover and cook on low for 8 hours until potatoes and carrots are tender. If desired, thicken sauces further with a corn starch/water slurry. Serve.

Nutrition Information

Calories: 304cal | Carbohydrates: 45g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 682mg | Fiber: 4g | Sugar: 25g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Bethany hall says

    Making it tonight for the 5th time it’s my favorite. I usually do 8 hours in the crock pot it won’t change the taste and everything got 4 on High will it?

  2. Nicole says

    I absolutely love this recipe. The flavours work so well together. Great recipe to use up all veggies in the fridge. This recipe is a Family favourite. We serve with sour dough bread.

  3. Jorin says

    can you specify what slow cooking on “low” means in degrees? (celcius preferably). Looks like an amazing recipe that I’d like to try!

    • Jonathan Blaylock says

      This recipe is meant for a crock pot (aka slow cooker) so the temp varies a bit between models but generally, the LOW setting is about 200 F and the HIGH setting is about 300 F. Most crockpots don’t allow you to set specific temps, they just use the pre set options of low or high. If you tried to cook this without a crockpot the results may vary because crockpots conserve the liquid from the cooking food, using it to further braise the contents. Crockpots retain all moisture that usually evaporates when cooking in the oven. Spices will also absorb at different rates when using a crockpot vs. using the stove.

  4. William Lawrence says

    Wow!!!! I have been hunting for a stew that can hold a candle to the Omaha Steak’s Italian Red Wine crockpot meal (which, while delicious, is overpriced and undersized). I found it!!!

    This stew was fabulous. It was hearty, flavorful, and had overtones of a german sauerbraten.

    +100!!! WILL BE MAKING OFTEN 🙂

  5. K says

    I’m a bit confused about the corn starch reading the comments. Should I add the two tbsp at the start or only if I want to thicken it? Thanks

    • Ashley Fehr says

      I’m sorry, that is a little confusing! You should add the original amount of corn starch in the place where the recipe calls for it with the other sauce ingredients. Then after cooking, if you want to thicken further you can add additional.

  6. Andrew says

    This was really tastey! Thank you

    If I wanted to make a double batch, should I just double all the ingredients?

  7. Margie says

    Your recipe is confusing then, because it says: In a medium bowl, combine broth, vinegar, honey, tomato paste, Worcestershire sauce, garlic, seasoning salt, pepper and corn starch with a whisk until combined. Add to slow cooker.

    Do you NOT add the corn starch in the beginning then??

  8. Hayley B says

    I made this stew today! It was an absolute hit! So easy to make and soooo tasty!!! I definitely got some wifey bonus points today!!

  9. Yvette Hoitink says

    Thanks for the recipe. I tried it today. I found the sweet and sour too overwhelming to my taste. It was so strong that every part of the dish tasted the same, regardless of which vegetable I was eating. I definitely think it has potential and I’ll substitute some of the vinegar and honey with beef stock on my next attempt.

    • Ashley Fehr says

      Thanks for your comment Yvette! It is definitely a little sweet and tangy and packs more punch than your average beef stew. This is the way we prefer it but everyone has different tastes!

  10. Jenn says

    Hi! I doubled the amount of liquid and this still seems WAY too thick. I’ve had my crockpot on high and low trying to work with it. Recently I added about a cup of water just to make sure it didn’t burn (even on low I can hear it bubbling across the room) and because the flavors came off smelling REALLY strong whenever I opened the lid to stir it. Any ideas on what happened? I even left out half of the cornstarch in the second batch of the liquid ingredients that I added.

    • Ashley Fehr says

      Hi Jenn! I’m sorry to hear that 🙁 Did you by any chance add the corn starch in at the beginning? It shouldn’t be that thick, as the beef will release its juices as it cooks and thin the sauce, which is why the corn starch at the end is necessary. The balsamic is a strong smell but the flavor it gives is my favorite!

  11. Chris says

    As I came upstairs from working on the laundry, I smelled the incredibly yummy scent of this stew coming from my crockpot. And it dawned on me that I’ve never thanked you for this recipe. I’ve made it many, many times and we love each and every batch of it. Thank you!

  12. Rachel says

    This recipe was a huge hit! The meat I bought was too lean which made it tough. Next time I’ll go with a fattier cut. The stew was delicious! This is our go-to fall stew now!!

  13. Lydia says

    I don’t know where I went wrong… followed the recipe to the dot but it came out terribly bad. It was so sour and almost synthetic! 🙁

    • Ashley Fehr says

      I’m not sure what you mean by “synthetic”… I don’t think you could have followed the recipe to the dot because it has gotten great reviews so far, and it’s one of our favourites 🙂

  14. A. Hutcheson says

    i made this 2 weeks ago and cleaned the crock pot it was so good.
    i tried making it again this week (twice)………..and could not eat it at all! Is there a difference in Basalmic Vinegars?
    I had invited people for dinner last night and almost threw it all out and went to Sonic for a burger……..Don’t know what is going on!

    • Ashley Fehr says

      That is so strange! Is it possible that any one of your ingredients had spoiled? There is not enough of a difference in vinegars to make that big of a difference. I would guess that maybe something was accidentally doubled or left out.

  15. Kimi says

    This sounds great. I’m a big honey balsamic fan. And I’m always trying to find a great stew recipe. However I always struggle w the meat used in beef stew. I’m so use to making steaks using prime cuts of meat. What is the meat to username a stew… Beef? Chx? Lamb? Etc… Thanks!! Kimi

  16. Beth M Kirkpatrick says

    This was quite tasty. My boyfriend, who loves “meat & potatoes”, really liked the different flavor profile of sweet & sour vs the standard beef stew. VERY easy to make. I would double the recipe next time if feeding more than two adults if you want substantial leftovers.

  17. Aileen says

    I hve made this for tonight’s dinner and Although I like the sweet tangy my partner doesn’t and says he won’t eat it, Can I add anythin 2 reduce the sweet tang so that he might eat it?

      • Ashley Fehr says

        The sweet tang is really the whole point of the recipe, so I would suggest finding another more classic beef stew recipe for those who don’t enjoy sweet and sour. You could also reduce the honey and vinegar considerably.

    • Ashley Fehr says

      You don’t have to add the honey but it is needed to balance out the flavor of the vinegar. So if you skip the honey it will be pretty sour and tangy, and likely not all that enjoyable! You can try reducing it or just finding another recipe that doesn’t use honey 🙂

  18. RossC says

    Had this today… The finished product looked every bit as good as it tasted..
    ( that’s usually the other way around but, this was beautiful when plated )

    As we are empty nesters, this will be our go to stew this winter..’

    Thank you… :O)

  19. Tricia says

    This looks excellent and I am definitely making it soon, although I am in France and
    not familiar with seasoning salt, is it just salt or a mix of other things ?

    • Ashley Fehr says

      It is just a mix of salt and other seasonings! If you search Pinterest or Google you should be able to find a recipe for seasoning salt, or you can experiment with your own seasoning blend.

  20. Laura M says

    I made this yesterday and absolutely loved it. My husband however found it too sweet. He ‘doesn’t want any sweet near his meat!’ A friend was over today and she loved it so I sent it and the recipe home with her. My husband is a notorious picky eater which makes my life quite difficult since my main hobby is collecting new recipes and trying them out. Today I was making chicken noodle soup and he asked why the broth was darker than usual. I told him I had added some Worcestershire. He immediately told me he wouldn’t eat it. He keeps a stash of TV dinners in the freezer. I guess he’ll be having one tonight!

    • Ashley Fehr says

      Oh that’s too bad — I’m glad that you and your friend enjoyed it! I love a little sweetness with my meat at times, but it will totally depend on your personal preferences. More for you I guess! 🙂

  21. The Culinary Camper says

    OMG, this sounds really good. I just got a new slow cooker and this is now on my list of recipes to try. Thanks for posting!

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