Crockpot Classic Steak Stew
Set it and forget it!
- 4 TBSP unsalted butter
- 1 lb. gold potatoes, cut into 1-inch dice
- 2 c (about 2 large) carrots, cut into 1-inch dice
- 1 c (about 2) parsnips, cut into 1-inch dice
- 1 c (1 small) yellow onion, cut into 1-inch dice
- 2 TBSP tomato paste
- 1 TBSP (3 cloves) garlic, minced
- ⅓ c all-purpose flour
- 4 c vegetable broth
- 1 c dark beer (Guinness is preferred)
- 1 tsp fresh thyme leaves
- 1 tsp dried oregano
- 1 bay leaf
- 2 TBSP fresh parsley, roughly chopped
- Salt and pepper, to taste
For Grilled Meati™ Classic Steaks
- 5 Meati Classic Steaks, thawed.
- Preferred oil, salt, & ground black pepper, to taste
- Preheat grill to medium heat.
- Lightly season each side of the Classic Steaks with salt, pepper, and a small amount of oil.
- Place cutlets on the hot grill.
- Cook cutlets for 9-10 minutes, rotating every 2 minutes until they reach an internal temperature of 165°F.
- Remove from grill and allow Classic Steaks to rest for 30 seconds. Once rested, cut steak into 2-inch cubes, and set aside.
For the Crockpot
- To a large saute skillet over medium-high heat, melt the butter.
- Add gold potatoes, carrots, parsnips, onion, and tomato paste. Cook, constantly stirring until browned.
- Add garlic and sweet a touch more. Sprinkle flour over the whole mixture and toast slightly, about 1 minute.
- Add the vegetable mix to the crockpot.
- Pour vegetable broth, dark beer, thyme, oregano, and bay leaf over the top.
- Cover and cook on high for 1-1.5 hours, until the potatoes are fork tender.
- 5 minutes before serving, add in the chopped parsley and the grilled & cubed Classic Steaks.
- Remove the bay leaf and season generously with salt and pepper.
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