Slow Cooker Beef Stew with Root Vegetables

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Slow Cooker Beef Stew with Root Vegetables

Jamie Geller shares her recipe for Beef Stew with Root Vegetables.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings

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

Preparation

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.