recipe: crockpot beef stew

This recipe was great - simple, healthy, hearty and delicious!!! Served it up with some crusty bread and DH and I were both happy. I'm already looking forward to the leftovers tonight. Clearly, the cat thought this was a winner too...

Crockpot Beef Stew
[Credits: Martha Stewart & Rachel's Olive Bar]

3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste (I used the entire 6 oz. can)
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound carrots, cut into 1 1/2-inch lengths (I used a 1 lb bag of baby carrots)
6 garlic cloves, smashed (I used jarred, crushed garlic)
2 bay leaves

Load the veggies into the crockpot, and then the garlic, bay leaves, vinegar, flour, tomato paste, the beef and salt and pepper into the pot, cover with lid and set temperature to low for 6-8 hours. NOTE: I use a 6 quart ckockpot and the ingredients nearly filled it. If you have a smaller version, reduce your measurements accordingly.

Suggestions:
1. Next time, I will add half of the veggies/potatoes in the bottom, then add the meat and finish with the rest of the veggies on top. While the meat was flavorful, I think it would have been a bit more moist if surrounded by the veggies, rather than sitting on top on it's own. This way was a little dry for my taste.
2. I will mix the balsamic and tomato paste together next time. The tomato paste didn't really melt away on it's own and I had to mix everything in when the stew had finished cooking. It was still delicious but, I think taking that extra minute of prep might help things along.