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1: Arrange 1 rack in upper third and 1 rack in bottom third of oven. Preheat oven to 350˚F.
2: Season beef with pepper. Heat an oven-proof 3-qt pot on medium-high. Add ¼ cup broth and beef and cook for 3 minutes per side, until browned. Transfer beef to a large plate and tent with foil.
3: To pot, add yellow onion and sauté, stirring up browned bits from bottom, until beginning to turn golden brown, about 4 minutes. Add garlic and sauté until fragrant and onion is golden brown, about 1 minute. Add beef and enough water to just barely cover. Cover with lid or foil and bake on lower rack for 1½ hours; increase oven to 400˚F and cook for 1½ more hours.
4: About 1½ hours before beef is done, line a large rimmed baking sheet with parchment paper. In a large bowl, toss potato, red onion, apple, beets, remaining ½ cup broth, vinegar and walnuts. Spread on sheet and bake on upper rack for 30 minutes. Stir and bake for 30 more minutes, until just beginning to brown.
5: Fill a medium pot with about 2 inches water and fit with a steamer basket. Bring water to a boil. Reduce heat to medium high and add beet stems and ribs to basket. Steam for 1 minute. Add beet greens and steam for 1 more minute, until bright green. Serve beef with onion mixture, potato mixture and beet greens and stems.
- Serving Size 2 oz Beef, ¼ Cup Onion Mixture, 1 Cup Potato Mixture, 1 cup Beet Greens and Stems
- Calories 239
- Carbohydrate Content 31.5 g
- Cholesterol Content 24 mg
- Fat Content 6 g
- Fiber Content 8 g
- Protein Content 17 g
- Saturated Fat Content 1 g
- Sodium Content 299 mg
- Sugar Content 12 g
- Monounsaturated Fat Content 1.5 g
- Polyunsaturated Fat Content 3 g