Good Eggs Meal Kits

Slow Cooker Beef Stew with Baby Root Vegetables

4999
6 servings
Favorite
Slow Cooker Beef Stew with Baby Root Vegetables

Product Details

Time: 25 min active, 4 to 8 hours. Makes 6 servings.

Toss grass-fed beef and baby root veggies into the slow cooker, and come home to a luxuriously rich beef stew. The classic gets a fresh finish with a spoonful of tart salsa verde.


What You Get

Baby carrots 

Baby turnips 

Shallots 

Garlic 

Beef broth (see note below) 

Beef stew meat (see note below) 

Salsa verde 


What You’ll Need

Salt and freshly ground pepper

Vegetable oil

Dry red wine or beer (optional)


Makes 6 servings


Active Time: 25 minutes 

Total Time: 4 to 8 hours 


Step 1

Trim the carrots but leave them whole, or cut them in half lengthwise, depending on size. Trim and cut the turnips in half, depending on size. Peel the shallots. Peel 5 cloves of garlic. Add the carrots, turnips, garlic, and beef broth to the slow cooker. Season with 1 teaspoon salt. 


Step 2

Drain and pat the beef dry with paper towels. Season well with salt and pepper. In a large frying pan over medium-high heat, warm 2 tablespoons vegetable oil. Working in batches, add the beef and sear until browned, turning once or twice, about 3 to 5 minutes per side. Transfer the beef to the slow cooker. 

 

Step 3

Pour off excess oil, leaving about 1 tablespoon in the pan. Return the pan to the heat. Add the shallots and sauté until browned, 5 minutes. Add ½ cup red wine, beer, or water, stirring to scrape up any brown bits from the bottom of the pan. Pour into the slow cooker, and add ½ cup water, if necessary, to just cover the beef. Cover and slow cook until the beef is completely tender, on the low setting for 8 hours or on the high setting for 4 hours (see note below). 


Step 4

When the stew is ready, using a ladle, skim off some of the fat from the top. Season to taste with salt and pepper. 


Step 5

Ladle the stew into bowls, drizzle with a spoonful of salsa verde, and serve warm.  


Ingredient notes: The beef and broth may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost the beef same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. For the broth, microwave on high until defrosted, 2 to 3 minutes. 


Equipment note: If you’re using an Instant Pot instead of a slow cooker, settings vary. Set the Instant Pot to slow cook on the “normal” setting for 8 hours.

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About The Producer

Good Eggs Meal Kits
San Francisco, CA
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