Fireside Beef Stew with Root Vegetables

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.