Beets? No. BEETS? No…well, okay. Yes, beets. Really, beets? YES, I MADE SOMETHING WITH BEETS.
I’ve never been a fan. Beets always seemed too odd, too “that thing that comes in cans in a sliced form that looks no more appetizing than that cranberry gel everyone hauls out at Thanksgiving“. So, I’ve avoided beets. However, when beets showed up in my Week 2 CSA box, I realized that I was on the spot to make something beety happen. *Cue nail-biting*
Beets are a root vegetable, and what do I love to do with root vegetables? Say it with me: PUT THEM IN THE CROCK POT. So, yes, these beets went into the crock pot. And what was the verdict? Could’ve used even more beets! HA! What a surprise. Not only did the beets come out well, but the beef I paired them with came out even a little sweeter than usual, thanks to the yummy sweetness of the beets. And, even better, you can cook this dish for 8-10hrs or you can stretch it out longer if you need to (as I did, since we had to leave the crock pot on for closer to 11hrs).
Other things of note:
- If you’re trying to find something to do with the beet greens, since you don’t necessarily want to waste them, just wash and dry them, then toss them in a skillet over medium heat and a small amount of olive oil for a few minutes to wilt them. Add a splash of balsamic vinegar and you have a great, crunchy, green accompaniment to your meal!
- This dish pairs nicely with just about any starchy side; we had it with egg noodles one night and rice another night.
Prep Time: 10 mins
Cook Time: 8-10hrs on LOW
1-1/2 lb stew beef, cut into chunks or bite-sized pieces
1 bunch of medium-small beets, greens removed
1-1/4 cups reduced sodium beef broth
1/4 cup red wine
2 Tb red wine vinegar
1 Tb cornstarch
2 tsp garlic powder
Non-stick cooking spray
Make it Happen
1. Spray the inside of a 4qt crock pot with non-stick cooking spray.
2. Wash the beets well and cut off the stems and roots. Chop the beets into quarters. Add the beets to the crock pot to make a bed for the beef.
3. Add the beef to the crock pot.
4. In a measuring cup or bowl, stir to combine the beef broth, red wine and red wine vinegar, then pour over the beef and beets. Cover and cook on LOW for 8-10hrs.
5. Just before serving, remove the beef and beets from the crock, leaving the liquid in the crock. Add the garlic powder to the crock and stir to combine.
6. In a small bowl, stir water into the cornstarch until the cornstarch has dissolved. Add the cornstarch/water mixture to the crock and stir to combine.
7. Put the liquid into a gravy boat and serve atop the beef and beets.