You had to know a beef stew recipe was inevitable given all the fall root veg. Well, here it is. We had it for dinner tonight and it was really delicious. Slow cooker to the rescue. I was frazzled trying to get everything chopped and into the cooker this morning on top of getting everyone fed, dressed, blah blah blah, but coming home to a completely cooked meal was worth it.
This made great use of parsnips, jerusalem artichokes (which I put in unpeeled in place of turnip), potatoes and carrots. And truth be told, I forgot the potatoes in my haste and it was still great. Warm and perfect with a hunk of bread. Also noteworthy: I was too lazy to brown the beef and just threw it in the slow cooker raw, as is. And I had no peas or beans. Still great.
Old-Fashioned Beef & Root Vegetable Stew
From The Canadian Living Slow Cooker Collection
Makes 8 to 10 servings
2 lbs stewing beef cubes
1/2 cup all purpose flour
1 tbsp vegetable oil
2 each onions, carrots and parsnips, peeled and cubed
2 potatoes, peeled and cubed
1 cup cubed, peeled rutabaga
3 cups beef broth
2 bay leaves
2 tsp dried marjoram or thyme (or a few sprigs of fresh, if you’ve got some)
3/4 tsp each salt and pepper
2 cups frozen chopped green beans or peas
Trim beef and cut into 1-inch cubes, if necessary. In large bowl, toss beef with 1/4 cup of the flour. In large skillet, heat oil over medium-high heat; brown beef, in batches. Trasnfer to slow cooker
Add 1/2 cup water to skillet. Bring to boil, scraping up brown bits from bottom. Scrape into slow cooker along with onions, carrots, parsnips, potatoes and rutabaga. Stir in broth, bay leaves, marjoram/thyme, salt and pepper.
Cover and cook on low until beef and veg are tender, about 7 to 8 hours. Skim off any fat. Move meat and veg to one side of slow cooker.
Whisk remaining flour with 1/3 cup water; whisk into liquid in slow cooker. Stir in peas/beans.
Cover and cook on high until thickened and steaming hot, about 15 minutes. Discard bay leaves.
– Dinah Murdoch lives, eats and writes in Kitchener.