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


Ingredient Checklist


Instructions Checklist
  • 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

Nutrition Facts

318 calories; protein 34.7g; carbohydrates 12.8g; dietary fiber 3.1g; sugars 6.2g; fat 10.7g; saturated fat 3.2g; cholesterol 98.9mg; vitamin a iu 6776.9IU; vitamin c 17.4mg; folate 26.3mcg; calcium 69mg; iron 3.5mg; magnesium 36mg; potassium 697.7mg; sodium 538.4mg.

Reviews (6)

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7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I ve used this recipe several times. I used the indicated amount of spices the first time. Too much! Second time used half the spice mixture and saved the other half. Much better. Everyone wants the recipe after dinner! I serve with mashed potatoes. Leftovers freeze and reheat well. ( I made it just for my husband and I the last time!) Read More
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 4 stars
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
Rating: 5 stars
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