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Kinda Sorenson’s Beef Stew by Nancy

An Olive Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

30-40 minutes

Cook Time

(5-7 hours) 300-420 minutes


4-6 people


  • 4 Tablespoons EVOO (such as Barnea or Arbequina) or Butter Olive Oil
  • 5-6 cloves garlic, peeled and smashed
  • Cracked pepper
  • 3 lbs. beef stew cubes
  • 2 Tablespoons Berbere Spice Mix
  • Dash Garlic Powder
  • Neapolitan Balsamic Vinegar
  • Olive Oil
  • 1 medium yellow onion, diced
  • 2 celery ribs, sliced
  • 3-4 carrots, cut in bite-size pieces
  • 6 small red potatoes, cut in bite-size pieces
  • 6 cremini mushrooms, cut in bite-size pieces
  • 2 cups pomegranate juice
  • 1 cup beef broth
  • Salt and Pepper
  • 1-1/2 Tablespoons dried parsley
  • 2 Tablespoons diced basil (if using Neapolitan balsamic, omit)
  • 2 Bay Leaves


  • Marinate beef with Berbere Spice Mix, garlic powder and pepper. Drizzle with EVOO and Neapolitan Dark Balsamic Condimento. Marinate 1-8 hours.
  • Brown beef cubes in a little EVOO in frying pan, in batches. Place browned cubes in crockpot
  • Brown/sauté onion dices in EVOO in frying pan, add to crockpot.
  • Add remaining vegetables, liquids, herbs, and garlic.
  • Cook according to crockpot directions.
  • If you would like a thicker sauce, take 1/2 cup of broth and mix with 2 Tablespoons cornstarch or tapioca flour. Return to crockpot and mix thoroughly.
  • Optional Marinade: Use Dark Chocolate Balsamic Condimento, omit Berbere Spice Mix. Use Blueberry/Pomegranate Juice
  • Optional Liquid: Use red wine instead of juice
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