Slow-Cooker Beef
Stew with Cranberry Cider and Rosemary Polenta
·
2 ½ pounds tri-tip, trimmed and
cubed
·
kosher salt and black pepper
·
2 tablespoons extra virgin
olive oil
·
3 shallots, thinly sliced
·
4 carrots, chopped
·
2 cups apple
cider
·
1 cup dry
red wine, such as Cabernet Sauvignon (can also use beef broth)
·
2 tablespoons balsamic
vinegar
·
2 tablespoons tomato paste
·
1 tablespoon brown sugar
or honey
·
4 sprigs fresh
thyme
·
1 cup fresh
cranberries
·
2 sprigs fresh
rosemary
·
2 cloves garlic,
smashed
·
1 1/2 cups dry instant polenta
·
3 tablespoons salted
butter
1. Season the beef
with salt and pepper. Heat the olive oil in a large skillet, sear the beef on
both sides. Remove the beef and transfer to the slow cooker.
2. To the slow cooker,
add the shallots and carrots. Add the cider, wine, balsamic vinegar, tomato
paste, brown sugar (or honey), thyme, and bay leaves. Season with salt and
pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the
last 2 hours of cooking, add the cranberries.
3. To make the
polenta. Heat the butter, garlic, and rosemary in a medium saucepan over medium
heat. Cook until the garlic is golden and the rosemary is crisp and
"fried", about 3 minutes. Remove the rosemary and reserve. To the
pan, add 4 cups water and bring to a boil. Slowly whisk in the polenta,
stirring until the polenta is soft and thick, about 5 minutes. Season with salt
and pepper. If the polenta thickens too much, thin with additional water or
cream for an extra luscious polenta.
4. To serve, remove the thyme and bay leaves
from the stew. Serve the stew and gravy over the polenta. Top with crisped
rosemary. Enjoy! (Half Baked Harvest) Serves
6.
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