Source: Midwest Living


Recipe Summary

1 hr
10 hrs
11 hrs


Ingredient Checklist


Instructions Checklist
  • 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 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.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

396 calories; fat 19g; cholesterol 71mg; saturated fat 7g; carbohydrates 30g; mono fat 9g; poly fat 1g; insoluble fiber 4g; sugars 8g; protein 25g; vitamin a 94.8IU; vitamin c 28.9mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 5.3mg; vitamin b6 0.5mg; folate 40.3mcg; vitamin b12 1.4mcg; sodium 622mg; potassium 795mg; calcium 60.6mg; iron 2.7mg.