by Lexi Abel0
Slow Cooker Beef Stew with Root Vegetables
With school back in session and a new season ahead, life will only get more hectic. Now’s the time to take it a little easier in the kitchen. This fall, I’m instituting a new routine and turning to my time saving slow cooker. After a busy day, I always feel a little giddy knowing that a hearty, comforting supper will be waiting for me.
It’s also the time of year when the temperatures are beginning to cool, but we’re still enjoying a few more weeks of late summer harvest. I couldn’t resist Omaha Steaks Fresh Vegetables: Roasting Box, as it was the perfect product to take my cooking from summer to fall.
The box arrived to my door straight from the farm. The fresh, artisanal vegetables had been plucked from the ground right before shipping. I felt like it was my birthday as I opened to the box to find a wide variety of colorful vegetables: red, orange and yellow heirloom carrots, candy-striped and garnet red beets; exotic, gnarled celery root and all manner of colored potatoes. It’s rare to find this quality of veggies in a supermarket, even specialty gourmet shops, and I was thrilled to try some new varieties of vegetables I’d only eaten in restaurants.
As I pondered the possibilities of a fridge full of root vegetables, I kept returning to one comforting dish: Root Vegetable Beef Stew.
I seasoned my Omaha Steaks Tenderloin Tips with a flavorful Montreal steak rub and browned the beef a cast iron skillet. As the meat seared, I chopped brightly colored carrots, beets, celery root, potatoes, onions and garlic, along with handfuls of late summer rosemary and thyme from our garden.
I placed the cooked meat and chopped vegetables into the slow cooker and deglazedthe pan with red wine and beef stock. I thickened the broth with a roux of butter and flour and then poured it into the slow cooker, stirring everything together. I topped the entire mixture with a handful of fresh herbs and bay leaves, covered and allowed it to cook while I went about my day. Before serving, I thickened the broth with an easy roux and mixed up a bright, garlicky parsley and lemon gremolata.
Packed with hearty root vegetables and a comforting, wine-infused broth, Slow Cooker Root Vegetable Beef Stew is the perfect antidote for a chilly fall day.
- 3 lbs. Omaha Steaks Tenderloin Tips
- 3 T Montreal Steak Seasoning
- 1 T olive oil
- 3 carrots, cut into 1-inch chunks
- 1 lb. celery root, peeled and cut into 1-inch chunks
- ½ pound mixed beets, peeled and cut into 1-inch chunks
- 1 lb. baby mixed potatoes, cut in half
- 1 medium onion, chopped
- 2 T butter
- 2 T flour
- 2 cups red wine
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 5 cloves garlic, minced
- 2 sprigs rosemary
- 3 bay leaves
- 1 T butter
- 1 T flour
- 3 T parsley, chopped
- 2 cloves garlic, minced
- Zest of 1 lemon
- Heat olive oil in a large cast iron skillet. Pat beef dry and season with Montreal Steak Seasoning. In batches, sear meat until browned on all sides, about 8 minutes. Transfer beef to a slow cooker as it browns.
- As beef cooks, chop carrots, beets, celery root, potatoes and onion and place in slow cooker.
- After all beef is cooked, add butter, flour and tomato paste to the pan. Cook about 1 minute or until lightly browned. Add red wine and beef broth. Cook 1-2 minutes, or until slightly thickened. Add to slow cooker.
- Stir in Worcestershire sauce, garlic, rosemary and bay leaves.
- Cook on high for 4 hours or low for 8 hours.
- About 30 minutes before serving, remove lid and ladle out 1 cup of hot liquid into a small bowl. Whisk in 1 tablespoon flour and 1 tablespoon butter. Whisk into stew and cook an additional 30 minutes with slow cooker lid slightly ajar.
- ) Before serving, prepare Gremolata by mixing chopped parsley, garlic and lemon zest, and set aside.
- ) Remove bay leaves and rosemary stems. Season stew to taste with salt and paper and ladle into serving bowls. Top with Gremolata.