Crockpot Beef Stew with Root Vegetables
Don’t let the long list of ingredients keep you from trying this delicious and satisfying dish. With a little bit of prep, this “meal in a pot” comes together quite quickly as no browning of the meat is needed. Loaded with tummy-filling root vegetables, this savory and slightly sweet beef stew will be a wonderful dinner to serve to your family on a chilly autumn or winter night.
Recipe adapted from: Slow Cooker Pot Roast Stew via Better Homes and Gardens
Yield: about 4 servings
Recipe adapted from: Slow Cooker Pot Roast Stew via Better Homes and Gardens
Yield: about 4 servings
Ingredients
Spice Rub
- 1 tablespoon olive oil
- 5 cloves garlic chopped
- 2 tablespoons minced fresh ginger
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon smoked or regular paprika
- 1/2 teaspoon kosher salt
Stew
- 3 pounds boneless chuck roast trimmed and cut into 2-inch chunks
- 1 large onion cut into 2-inch chunks
- 2 medium sweet potatoes peeled and cut into 2-inch chunks
- 6 large carrots peeled and cut into 2-inch chunks
- 2 medium turnips scrubbed, trimmed and cut into 2-inch chunks (peeled if desired)
- 2 medium rutabagas scrubbed, trimmed and cut into 2-inch chunks (peeled if desired)
- 3 medium yellow beets scrubbed, trimmed and cut into 2-inch chunks (peeled if desired)
- 1 cup unsweetened dried apricots
- 1 cup unsweetened dried figs cut in half
Stew Liquid
- 1/2 cup red wine or 100% unsweetened pomegranate juice such as POM
- 3 tablespoons balsamic or apple cider vinegar
- 1/4 cup all-natural reduced sodium beef broth or stock
- 3 tablespoons tomato paste
- 1 tablespoon crushed dried rosemary
- 2 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- Cooked whole wheat couscous brown rice or quinoa (see MPM Mini-Bites for a delicious serving suggestion)
Instructions
Up to 24 Hours Ahead:
- In a blender or food processor, combine all spice rub ingredients, forming into a paste. Transfer to a large bowl. (Spice rub may be made up to 3 days ahead. Store covered and refrigerated.)
- Place beef cubes in bowl. Rub spice mixture into beef cubes, massaging thoroughly. Cover; refrigerate for at least 8 hours (preferably overnight) to allow flavors to blend .
Assembly and Cooking
- Arrange onions, sweet potatoes, carrots, turnips, rutabagas, beets, apricots and figs in bottom of a 6-quart crockpot . Top with beef cubes. (If your crockpot is smaller, you may have to reduce the quantity of vegetables some to avoid overcrowding.)
- In a small bowl, combine ingredients for stew liquid. Pour mixture over meat and vegetables.
- Cover: cook on High setting for 1 hour and Low setting for about 6 hours or until meat and all vegetables are cooked through and tender. (can also cook on Low setting for about 8 hours) As crockpots vary, adjust cooking time if needed. Taste; adjust salt and seasonings as desired .
- Serve over hot cooked whole wheat couscous, brown rice or quinoa.
Notes
Make Ahead and Storage Tips: stew may be prepared up to 3 days ahead. Reheat in crockpot on Low setting for 1 to 1 1/2 hours or until heated through. (Or reheat in the oven at 325 degrees, covered F for about 20 minutes.) This dish may be frozen for up to 4 months. Spice rub and stew liquid may be made up to 3 days ahead; cover and refrigerate.
Crockpot Cooking Tip: if you find when you make stew that your vegetables aren’t always as soft as you like, simply cut them into smaller pieces before cooking.
Prefer thicker gravy? Carefully place about 1/3 of the veggies and gravy into a blender or food processor. (or use an immersion blender in the crockpot) Process on low speed or “pulse” until gravy has a slightly chunky consistency. Pour gravy over stew, combining with remaining beef and vegetable mixture .
This stew is wonderful served with Israeli Couscous with Chickpeas ‘n Vegetables and would also be delicious made with lamb. Another dish you may like is Crockpot Moroccan Beef Stew.
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