Slow-Cooker Braised Beef with Carrots & Turnips

Rating: 4.83 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The spice blend in this healthy beef stew recipe--cinnamon, allspice and cloves--may conjure images of apple pie, but the combo is a great fit in savory applications too. Serve over creamy polenta or buttered whole-wheat egg noodles.

Hilary Meyer
Source: EatingWell Magazine, January/February 2017

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Recipe Summary

active:
40 mins
total:
4 hrs
Servings:
8
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Carbohydrate
Dairy-Free
Diabetic Appropriate
Egg Free
Gluten-Free
Low Sodium
Nut-Free
Soy-Free
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Combine salt, cinnamon, allspice, pepper and cloves in a small bowl. Rub the mixture all over beef.

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  • Heat oil in a large skillet over medium heat. Add the beef and cook until browned, 4 to 5 minutes per side. Transfer to a 5- to 6-quart slow cooker.

  • Add onion and garlic to the pan. Cook, stirring, for 2 minutes. Add wine and tomatoes (with their juice); bring to a boil, scraping up any browned bits and breaking up the tomatoes. Add the mixture to the slow cooker along with carrots and turnips.

  • Cover and cook on High for 4 hours or Low for 8 hours.

  • Remove the beef from the slow cooker and slice. Serve the beef with the sauce and vegetables, garnished with basil, if desired.

Tips

Active: 40 minutes Slow-cooker time: 4-8 hours

To make ahead: Refrigerate the browned beef (Steps 1-2) and tomato mixture (Step 3) separately for up to 1 day. Bring the tomato mixture to a boil before adding to the slow cooker.

Equipment: 5- to 6-quart slow cooker

Nutrition Facts

Serving Size: 3 oz. beef & 1 cup vegetables each
Per Serving:
318 calories; protein 34.7g 69% DV; carbohydrates 12.8g 4% DV; exchange other carbs 1; dietary fiber 3.1g 12% DV; sugars 6.2g; fat 10.7g 16% DV; saturated fat 3.2g 16% DV; cholesterol 98.9mg 33% DV; vitamin a iu 6776.9IU 136% DV; vitamin c 17.4mg 29% DV; folate 26.3mcg 7% DV; calcium 69mg 7% DV; iron 3.5mg 20% DV; magnesium 36mg 13% DV; potassium 697.7mg 20% DV; sodium 538.4mg 22% DV.
Exchanges:

2 vegetable, 4 1/2 lean meat, 1/2 fat

Reviews (5)

Read More Reviews
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jackstng
Rating: 5 stars
05/27/2019
This was absolutely delicious! Super easy recipe for such a complex and melt in your mouth roast. The rub gave it a great flavor reminded me of the holidays. This would be great with a creamy cheesy polenta or mashed potatoes. Read More
Julie Ryan
Rating: 5 stars
03/05/2017
I thought this was the absolute best pot roast recipe. I am actually making it again for sunday dinner. I did add a few potatoes but other than that. Delicious Read More
MaxBew
Rating: 4 stars
01/08/2017
This was very tasty but flavour a bit too rich for our taste... The only change I made was to add parsnips and reduce turnip. I shall make again but shall try the low setting and reduce the cinnamon allspice and cloves by half. Read More
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Kitty j
Rating: 5 stars
01/02/2017
i rubbed the spices (other than allspice) into the beef and left uncovered in fridge overnight. It browned wonderfully. I added the alllspice after a few hours in the slow cooker (after I had gone to the store). My guests loved the clove flavor and I don't think it was too much; that said I have just over 4.25 lbs of meat and increased the wine tomatoes and veggies by 50%. I couldn't find polenta or yellow cornmeal so used white cornmeal for polenta and it was so bland in color and flavor that I added about 1/2 cup freshly grated Parmesan and that made it great. Read More
ReaderinVT
Rating: 5 stars
12/31/2016
Made this for company last evening perfect for a snowy VT night. Think I will cut back on the clove in the seasoning rub next time. Also we served it over garlic mashed potatoes rather than the suggested polenta. I also thickened up the sauce a bit with a cornstarch slurry just til it coated a spoon. Looking forward to the leftovers. Read More
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