Fireside Beef Stew with Root Vegetables | Midwest Living
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Fireside Beef Stew with Root Vegetables

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Fireside Beef Stew with Root Vegetables

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  • Makes: 8 servings
  • Prep 1 hr
  • Cook 10 hrs to 12 hrs on low heat setting or 5 to 6 hours on high heat setting

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Ingredients

  • 1 2 - 2 1/2 - pound boneless beef chuck pot roast
  • 1 tablespoon olive oil or vegetable oil
  • 1/2 2 - ounce package onion soup mix (1 envelope)
  • 2 medium sweet potatoes, peeled and cut into 1-inch pieces (2-1/2 cups)
  • 2 cups packaged, peeled baby carrots, halved lengthwise, or 4 medium carrots, halved lengthwise and cut into 1-inch pieces (2 cups)
  • 2 medium potatoes, peeled and chopped (about 2 cups)
  • 2 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces (1-1/4 cups)
  • 1 medium turnip, peeled, quartered and sliced 3/4-inch thick (1-1/4 cups)
  • 4 cloves garlic, minced
  • 2 14 1/2 - ounce cans reduced-sodium beef broth
  • 1 cup cranberry juice or cranberry-apple drink
  • 3 tablespoons quick-cooking tapioca
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4-1/2 teaspoon cayenne pepper
  • Thinly sliced green onions or snipped fresh chives (optional)
  • Sour cream (optional)

Directions

  1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat, 1/2 at a time, in hot oil over medium heat until browned on all sides, turning to brown evenly. Transfer meat to a 5- to 6-quart slow cooker; add soup mix and toss to coat. Add sweet potatoes, carrots, potatoes, parsnips, turnip and garlic.
  2. In a medium bowl, combine beef broth, cranberry juice, tapioca, turmeric, cumin and cayenne pepper. Pour over meat mixture in cooker.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  4. If you like, garnish each serving with green onions and serve with sour cream. Makes 8 servings.

Make Ahead Tip

  • Make Ahead Tips: Meat can be cut into 1-inch pieces and refrigerated overnight.
  • Make Ahead Tips: Sweet Potatoes, carrots, potatoes, parsnips and turnips can be cut up the night before. Place in a very large bowl of water; cover and chill.

Nutrition Facts

(Fireside Beef Stew with Root Vegetables )

Servings Per Recipe 8, iron (mg) 3, sugar (g) 8, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 1, sodium (mg) 622, Folate (µg) 40, fiber (g) 4, Potassium (mg) 795, Cobalamin (Vit. B12) (µg) 1, sat. fat (g) 7, calcium (mg) 61, Monosaturated fat (g) 9, Fat, total (g) 19, vit. C (mg) 29, Thiamin (mg) 0, chol. (mg) 71, Riboflavin (mg) 0, pro. (g) 25, Niacin (mg) 5, carb. (g) 30, cal. (kcal) 396, vit. A (IU) 95, Trans fatty acid (g) 0

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