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Slow Cooker Beef Stew with Root Vegetables
 

February 4th 2011

Contributed by: Jamie Geller

 

 

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Recipe

Slow Cooker Beef Stew with Root Vegetables

Jamie Geller shares her recipe for Beef Stew with Root Vegetables

Times

  • Prep Time : 15 minutes min
  • Cook Time : 8 hours min
  • Ready Time : 23 min

Servings

4 to 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
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon ground cumin
  • kosher salt
  • freshly ground black pepper

Directions

Preparation

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

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Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Monsey, NY. Their five children give her plenty of reasons to get out of the kitchen — fast.

 

comments

 

One Response to Slow Cooker Beef Stew with Root Vegetables

  1. avatar jkessler48 says:

    A terrific recipe. I made it as a pesahdik cholent without the mustard powder in my new crockpot and it got raves. I’m going to try it out as a vegetarian recipe as well.

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