Yesterday I posted a recipe for Crockpot Beef Stew. I was pretty happy with the way it turned out so when I saw stew meat on sale at Whole Foods, I thought I might try it again. Only this time, I decided to make my own recipe.

Because of the Whole30, and honestly clean eating period, a lot of store-bought sauces and condiments get cut out of my diet. Ketchup is full of sugar, so are most salad dressings. Mayonnaise not only has soy, but a whole list of pretty scary ingredients ( calcium disodium EDTA? ). Even Worcestershire sauce has high fructose corn syrup, soy and caramel color.

However, the one thing that is left is balsamic vinegar. So I just went for it.


  • 2 lbs beef stew meat
  • 1 onion, chopped into larger pieces
  • 1 can of diced tomatoes
  • 4 tablespoons of balsamic vinegar
  • Drizzle of olive oil
  • Pinch of garlic powder


Put everything into the crockpot. I put the meat in first, but then ended up giving it a bit of a stir so some of the liquid from the tomato would get to the bottom. Cook on Low for 6 – 8 hours ( I turned mine on at 10:30pm when I went to bed and turned it off at 6am when I woke up).


The meat was tender, just like with the other stew. Only this time the balsamic vinegar gave it such a great tanginess. Stew meat is typically pretty cheap compared to other cuts of meat, so I will definitely be experimenting more with it.

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