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Hearty Vegetable Medley Beef Stew with Mixed Roots
Print Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound beef stew meat cubes
  • 4 carrots, peeled and sliced
  • 2 large potatoes, cubed
  • 1 parsnip, peeled and sliced
  • 1 small rutabaga, cubed
  • 1 onion, diced
  • 3 cups beef broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the beef cubes and brown them on all sides for about five minutes.
  • Place the browned beef into the slow cooker. Add the carrots, potatoes, parsnip, rutabaga, and onion.
  • Stir in the minced garlic, thyme, rosemary, salt, and pepper. Pour the beef broth over everything.
  • Cover and cook on low for eight hours until the beef is tender and the vegetables are soft.
  • Stir the stew once before serving to distribute the broth evenly.

Notes

Cut the root vegetables into similar-sized pieces so they cook at the same rate and stay intact. If the broth seems thin at the end, mash a few potato cubes against the side of the pot to thicken it naturally. Leftovers reheat well the next day and taste even better once the flavors have settled.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet