Crockpot Harvest Beef Stew with Apples and Parsnips
Equipment
- Slow Cooker
- Cutting Board
- Knife
- Measuring Cups
Ingredients
- 1.5 pounds beef stew meat
- 2 apples, peeled and chopped
- 3 parsnips, peeled and cut into 1-inch pieces
- 1 onion, diced
- 2 carrots, sliced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Add the beef stew meat to the bottom of the slow cooker.
- Layer the apples, parsnips, onion, and carrots on top of the beef.
- In a small bowl, whisk together the beef broth, tomato paste, thyme, salt, and pepper until smooth.
- Pour the broth mixture over the ingredients in the slow cooker.
- Cover and cook on low for 8 hours until the beef is fork-tender and the vegetables are soft.
- Stir gently before serving to combine the flavors.
Notes
The apples release natural sweetness during the long cook, so taste the broth at the end and add a pinch more salt if needed to balance it. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife, Measuring Cups
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife, Measuring Cups