Garlic and Rosemary Beef Stew with Turnips
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1 1/2 pounds beef chuck, cut into 1-inch pieces
- 3 medium turnips, peeled and diced
- 6 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 large onion, diced
- 4 carrots, peeled and sliced
- 3 cups beef broth
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Season the beef pieces with salt and pepper, then toss them in a bowl with the flour until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches and brown on all sides, about 4 minutes per batch. Transfer the browned beef to the slow cooker.
- Add the diced onion, carrots, turnips, minced garlic, and chopped rosemary to the slow cooker.
- Pour the beef broth over the ingredients and stir gently to combine everything.
- Cover and cook on low for 8 hours until the beef is fork-tender and the gravy has thickened from the flour coating.
- Taste and adjust salt and pepper before serving.
Notes
The turnips release just enough moisture to help create the gravy without thinning it too much, so avoid adding extra liquid during cooking. If the gravy seems loose at the end, remove the lid for the last 30 minutes on high. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet
Cuisine: American
Equipment: Slow Cooker, Large Skillet