Slow-Cooker Beet Stew
Beets are fresh and abundant here in Costa Rica and they’re highly nutritious and delicious. So we are always coming up with new ways to cook with them. This slow-cooker beet stew is amazing. And a great way to fit a lot of vegetables into a meal. Soup is always good on a cold winter day and, even though it’s summer here, we know it’s cold in the United States right now. We’ve got you covered.
This stew is reminiscent of borscht which is a beet soup popular in Ukraine, Russia, and many other Eastern European nations. Like most great dishes, borscht comes in an almost infinite number of variations. We took the idea and made it our way. Using fresh local ingredients and letting it slow-cook all day until the flavors and textures were just right. Our slow-cooker beet stew is full of highly nutritious vegetables including a generous amount of beets, carrots, onion, garlic and sweet potatoes (our local variety camotes are really delicious!).
This recipe is so easy. The beets are both grated and diced to add additional texture but you don’t even have to peel them. Then just rough chop carrots and onions, mince the garlic and your prep work is done! While we whipped this up fresh in our slow-cooker, you could easily prep all of the ingredients for this stew and stick them in a gallon Ziploc bag to freeze. Then, when you’re ready to make the stew, dump everything out into your slow-cooker and add water. That’s it!
Top it with some plain Greek yogurt or sour cream and a little dill when it’s done and you are good to go!That’s one easy, delicious, and healthy meal.