Tender Omaha Steaks beef and hearty winter roots straight from the farm in a rich, comforting stew are perfect for a cool fall day or a football game day.
#ad This recipe was originally posted over at Omaha Steaks‘ SteakBytes earlier in the month, but I wanted to share it on Lexi Bites as well. This post was sponsored by Omaha Steaks, but all opinions are my own.
With the holidays approaching life is only going to get more hectic. Now’s the perfect time to take it a little easier in the kitchen, so this fall I hope to institute a new routine and turn to my school back in session and turn 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.
The perfect product to take my cooking from late summer into fall is Omaha Steaks Fresh Vegetables: Roasting Box. 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 deglazed the 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.
One of the best things about this recipe is that it freezes well and reheats even better. Simply reheat over medium heat in your favorite heavy bottom pot (such as my lovely red Le Creuset above), garnish with gremolata and serve. 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 pounds Omaha Steaks Tenderloin Tips or Stew Meat
- 3 tablespoons Montreal Steak Seasoning
- 1 tablespoon olive oil
- 3 carrots, cut into 1-inch chunks
- 1 (1 pound) celery root, peeled and cut into 1-inch chunks
- ½ pound mixed beets, peeled and cut into 1-inch chunks
- 1 pound baby mixed potatoes, cut in half
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 tablespoons 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 tablespoon butter
- 1 tablespoon flour
- 3 tablespoons 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.