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
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
- 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.
- 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 a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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.