Slow-Cooker Braised Beef with Carrots & Turnips
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. Source: EatingWell Magazine, January/February 2017
Ingredients
Directions
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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.
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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.
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Cover and cook on High for 4 hours or Low for 8 hours.
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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
2 vegetable, 4 1/2 lean meat, 1/2 fat
