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Slow-Cooker Braised Beef with Carrots & Turnips
Slow-Cooker Braised Beef with Carrots & Turnips
4 Reviews
From: EatingWell Magazine, January/February 2017
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.
- By: Hilary Meyer EatingWell Recipe Contributor
Ingredients 8 servings
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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground pepper
- ¼ teaspoon ground cloves
- 3-3½ pounds beef chuck roast, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, sliced
- 1 cup red wine
- 1 (28 ounce) can whole tomatoes, preferably San Marzano
- 5 medium carrots, cut into 1-inch pieces
- 2 medium turnips, peeled and cut into ½-inch pieces
- Chopped fresh basil for garnish
Preparation
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Prep
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Ready In
- Combine salt, cinnamon, allspice, pepper and cloves in a small bowl. Rub the mixture all over beef.
- 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.
- 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
- Serving size: 3 oz. beef & 1 cup vegetables each
- Per serving: 318 calories; 11 g fat(3 g sat); 3 g fiber; 13 g carbohydrates; 35 g protein; 26 mcg folate; 99 mg cholesterol; 6 g sugars; 0 g added sugars; 6,777 IU vitamin A; 17 mg vitamin C; 69 mg calcium; 4 mg iron; 538 mg sodium; 698 mg potassium
- Nutrition Bonus: Vitamin A (136% daily value), Vitamin C (28% dv), Iron (22% dv)
- Carbohydrate Servings: 1
- Exchanges: 2 vegetable, 4½ lean meat, ½ fat
Reviews 4
March 04, 2017
By: Julie Ryan
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
January 08, 2017
By: MaxBew
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.
January 02, 2017
By: Kitty j
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.
December 31, 2016
By: ReaderinVT
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.
