Slow Cooker Beef with Beetroot, Rosemary and Horseradish Cream

Instructions

1. 1

   Pat the beef chuck dry with paper towels and season it with the salt, black pepper and sweet paprika.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the beef in batches for 2 to 3 minutes per side, then transfer it to the slow cooker.

3. 3

   In the same skillet, add the remaining 1 tbsp olive oil, the onion and the garlic. Cook for 3 minutes, stirring, until lightly softened.

4. 4

   Add the tomato paste and cook for 1 minute. Pour in the red wine and scrape up any browned bits. Simmer for 2 minutes, then stir in the beef broth, apple cider vinegar and half of the chopped rosemary.

5. 5

   Place the beetroot wedges in the slow cooker around and over the beef. Pour in the hot liquid from the skillet.

6. 6

   Cover and cook on LOW for 7 hours, or until the beef is very tender. If your slow cooker insert is oven-safe and you want to keep the dish warm in the oven, do not exceed 250°F / 120°C.

7. 7

   In a small bowl, mix the Greek yogurt, prepared horseradish, honey and the remaining rosemary until smooth.

8. 8

   Taste the stew and adjust with a little more salt or black pepper if needed. Spoon the beef and beetroot into bowls, top with the horseradish cream and finish with the chopped parsley.

9. 9

   Serve hot. If reheating leftovers on the stovetop, warm gently until steaming; if using the oven, reheat covered at 325°F / 165°C until hot.