Why I Love This Recipe

This is basically everything I want in a cozy crockpot dinner. You have super tender beef, buttery little gold potatoes, mushrooms, and a creamy balsamic sauce that tastes like you spent way more time on it than you actually did. The balsamic and Dijon give the sauce a little tang, while Parmesan and cream make it rich without losing all that savory beef flavor. And because the potatoes cook right alongside the beef, there’s no need to figure out a separate side dish. Throw everything in the crockpot, come back a few hours later, and dinner is pretty much handled.

Enjoying The Leftovers

I swear this might be even better the next day. The beef has even more time to soak up that creamy balsamic sauce, and everything gets extra cozy after a night in the fridge. I usually just warm up a bowl as-is, but you could also add a green veggie or serve the beef and sauce over rice if you don’t have many potatoes left.

Storing

Let the beef and potatoes cool before transferring everything to an airtight container. Store in the refrigerator for up to 4 days. The sauce will thicken quite a bit once chilled, so don’t worry if it looks much thicker when you pull it out of the fridge.

Reheating

Reheat gently in a saucepan or skillet over medium-low heat, adding a splash of beef broth or cream to loosen the sauce as needed. For individual portions, microwave in 30-second intervals, stirring between each one until warmed through.

A few tips before you start

Don’t cut the potatoes too small

  • Quartering baby gold potatoes gives them plenty of time to become tender without completely breaking down during the long cooking time. If your potatoes are especially small, halving them is plenty

Whisk the sauce really well

  •  Make sure the cornstarch and tomato paste are completely incorporated into the broth before pouring it into the crockpot. Starting with a smooth mixture helps the sauce thicken evenly without leaving little pockets of cornstarch behind

Use chuck for extra-tender beef

  • Pre-cut stew meat makes this recipe really convenient, but if you have the option, chuck roast cut into chunks is a great choice. The longer cooking time gives the connective tissue time to break down, leaving you with really tender beef

Using half-and-half instead?

  •  Either heavy cream or half-and-half works here. Heavy cream will give you the richest, thickest sauce, while half-and-half keeps things a little lighter
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Crockpot Balsamic Beef and Potatoes

If you want the kind of dinner where the beef practically falls apart and everything is covered in a creamy, savory sauce, put this one on your list. Beef and baby potatoes slowly cook in a balsamic Dijon sauce before mushrooms, cream, and Parmesan get stirred in toward the end. It's hearty, comforting, and best of all, the crockpot does almost all of the work.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
US M
Servings 6

Ingredients

For the beef + potatoes
  • 2 lbs beef stew meat or beef chuck, cut into 1 ½-inch pieces
  • 1 ½ lbs baby gold potatoes, quartered
  • 1 small yellow onion, diced
  • 4 cloves garlic, grated or minced
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tbsp worcestershire sauce
  • 1/4 cup balsamic vinegar
  • 1 tbsp dijon mustard
  • 2 tbsp tomato paste
  • 1 ½ cups beef broth
  • 2 tbsp  cornstarch
Add near the end
  • 8 oz baby bella mushrooms, sliced
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup freshly grated Parmesan
Optional toppings
  • Freshly cracked pepper
  • Green onions, sliced
US – M

Instructions

  • Add the beef, potatoes, onion, garlic, salt, black pepper, garlic powder, onion powder, and dried thyme to the crockpot.
  • In a small bowl, whisk together the Worcestershire sauce, balsamic vinegar, Dijon mustard, tomato paste, beef broth, and cornstarch until completely smooth and no lumps of cornstarch or tomato paste remain.
  • Pour the mixture over the beef and potatoes and stir everything together until evenly coated.
  • Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the potatoes are cooked through.
  • About 45 minutes before serving, stir in the sliced mushrooms, heavy cream, and Parmesan cheese. Cover and continue cooking until the mushrooms are tender, the cheese has melted, and the sauce is creamy.
  • Taste and adjust the salt and pepper as needed. Serve warm topped with freshly cracked black pepper and sliced green onions. Enjoy!

Equipment

crockpot
mixing bowls
cutting board
measuring cups

Nutrition Per Serving

Calories: 453kcal | Carbohydrates: 32g | Protein: 41g | Fat: 17g | Fiber: 4g