Recipe finder
Fireside Beef Stew with Root Vegetables
- 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
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
- 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.
- In a medium bowl, combine beef broth, cranberry juice, tapioca, turmeric, cumin and cayenne pepper. Pour over meat mixture in cooker.
- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
- 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