BEEF STEW WITH ROOT VEGETABLES SLOW COOKER RECIPES

Name: Slow Cooker Beef Stew with Root Vegetables
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4-6
Ingredients: 2 small carrots, peeled and cut into 1-inch cubes; 1 large parsnip, peeled and cut into 1-inch cubes; 1 turnip, peeled and cut into 1-inch cubes; 1 cup peeled and cubed butternut squash; 1 pound cubed beef chuck; 1 (28-ounce) can whole, peeled tomatoes; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½u00A0teaspoon mustard powder; ½u00A0teaspoon ground cumin; Kosher salt; Freshly ground black pepper

SLOW COOKER BEEF STEW WITH ROOT VEGETABLES - JAMIE GELLER

Slow Cooker Beef Stew with Root Vegetables - Jamie Geller image

This slow cooker beef stew is traditional and delicious. Serve it with thick, crusty bread and experience perfection!

Provided by Jamie Geller

Total Time 495 minutes

Prep Time 15 minutes

Cook Time 480 minutes

Yield 4-6

Number Of Ingredients 12

Ingredients

2 small carrots, peeled and cut into 1-inch cubes
1 large parsnip, peeled and cut into 1-inch cubes
1 turnip, peeled and cut into 1-inch cubes
1 cup peeled and cubed butternut squash
1 pound cubed beef chuck
1 (28-ounce) can whole, peeled tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon ground cumin
Kosher salt
Freshly ground black pepper

Steps:

1. Mix together carrots, parsnips, turnips and butternut squash in the bottom of a slow cooker. Top with cubed beef and tomatoes. 2. In a small bowl, combine garlic powder, onion powder, mustard powder and cumin and sprinkle over everything. 3. Cook on low for 6-8 hours. 4. Season to taste with salt and pepper before serving.

SLOW COOKER BEEF VEGETABLE STEW RECIPE: HOW TO MAKE IT

Slow Cooker Beef Vegetable Stew Recipe: How to Make It image

Come home to warm comfort food! This vegetable beef stew is based on my mom’s wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. —Marcella West, Washburn, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 07 hours 00 minutes

Prep Time 30 minutes

Cook Time 06 hours 30 minutes

Yield 8 servings (3 quarts).

Number Of Ingredients 17

Ingredients

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 medium potatoes, peeled and cubed
3 cups water
1-1/2 cups fresh baby carrots
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce, optional
2 teaspoons beef bouillon granules
1 garlic clove, minced
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
3/4 cup cold water
2 cups frozen peas, thawed

Steps:

Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 287 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 705mg sodium, CarbohydrateContent 31g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 starch

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SLOW COOKER BEEF STEW WITH ROOT VEGETABLES - JAMIE GELLER

This slow cooker beef stew is traditional and delicious. Serve it with thick, crusty bread and experience perfection!
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1. Mix together carrots, parsnips, turnips and butternut squash in the bottom of a slow cooker. Top with cubed beef and tomatoes. 2. In a small bowl, combine garlic powder, onion powder, mustard powder and cumin and sprinkle over everything. 3. Cook on low for 6-8 hours. 4. Season to taste with salt and pepper before serving.

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