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Fireside Beef Stew with Root Vegetables
Cook: 10 hrs to 12 hrs on low heat setting or 5 to 6 hours on high heat setting
Ingredients
- 1 2 to 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 to 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.
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Make Ahead Tip:
Make Ahead Tips:
Meat can be cut into 1-inch pieces and refrigerated overnight.
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.
Wonderful stew made for dinner last night. Didn't add potatoes into the stew instead made mashed on the side. I find when freezing stew with potatoes in it...the potatoes become grainy. Anyhow...this is a yummy filling meal. I add mushrooms, not a parsnip lover though.
1/18/2012 10:21:18 AM Report AbuseThe recipe is long but all the root vegetables are great and the taste is wonderful!! I did not have any sweet potatoes so I used winter squash.
1/8/2012 06:56:34 AM Report AbuseThe ad took so long to download that I nearly gave up trying to get the recipe. Then I had to copy and paste to my browser to remove the nutritional data. SIMPLIFY, people!
1/4/2012 08:46:29 AM Report Abuse