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Slow Cooker Beef Stew with Root Vegetables


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Slow Cooker Beef Stew with Root Vegetables


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6 Ratings6 Ratings6 Ratings6 Ratings6 Ratings (6 Ratings)
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Slow Cooker Beef Stew with Root Vegetables

Jamie Geller shares her recipe for Beef Stew with Root Vegetables


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


4 to 6


  • 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



  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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About Jamie Geller


Jamie Geller is the only best-selling 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 specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




One Response to Slow Cooker Beef Stew with Root Vegetables

  1. 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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