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.Advertisement
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.