Slow-Cooker Beef Stew with Cranberry Cider
Harris Ranch Tri Tip 2.5 lb. THUMBNAIL
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
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Shallots, 8 oz. Bag THUMBNAIL
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Organic Loose Carrots, 1lb. THUMBNAIL
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Pacific Organic Low Sodium Beef Broth, 32oz. THUMBNAIL
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Spectrum Organic Balsamic Vinegar of Modena, 16.9oz. THUMBNAIL
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Bionaturae Organic Tomato Paste, 7oz. THUMBNAIL
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Wholesome Organic Light Brown Sugar, 1.5lb. THUMBNAIL
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Thyme Bunch, ea. THUMBNAIL
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Organic Cranberries, 12oz. THUMBNAIL
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Rosemary Bunch, ea. THUMBNAIL
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Bob's Organic Polenta Corn Grits, 24oz. THUMBNAIL
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Organic Valley Salted Butter, 16oz. THUMBNAIL
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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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