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Why You'll Love This slow cooker beef stew with sweet potatoes and turnips for cold days
- Easy to Make: This recipe is incredibly simple to prepare, with just a few minutes of prep time and a hands-off cooking process that lets you get on with your day.
- Hearty and Filling: This stew is packed with protein, fiber, and complex carbohydrates, making it the perfect meal to fill you up and keep you going all day long.
- Customizable: Feel free to get creative with this recipe by adding your favorite vegetables, spices, or herbs to make it your own.
- Perfect for Meal Prep: This recipe makes a large batch of stew that can be refrigerated or frozen for later, making it perfect for meal prep or batch cooking.
- Slow Cooker Friendly: This recipe is designed specifically for the slow cooker, making it easy to cook while you're away from home or busy with other tasks.
- Nourishing and Delicious: This stew is packed with nutrients and flavor, making it the perfect meal to enjoy on a chilly day.
- Budget-Friendly: This recipe uses affordable ingredients and makes a large batch of stew, making it a budget-friendly option for families or individuals.
- Comforting and Cozy: This stew is the perfect comfort food to enjoy on a chilly day, with a rich and flavorful broth and tender chunks of beef and vegetables.
Ingredient Breakdown
The key ingredients in this recipe are beef, sweet potatoes, turnips, onions, garlic, and beef broth. The beef provides protein and flavor, while the sweet potatoes and turnips add natural sweetness and creamy texture. The onions and garlic add a depth of flavor and aroma, while the beef broth brings everything together with a rich and savory taste. When selecting these ingredients, look for high-quality beef that's tender and lean, and choose sweet potatoes and turnips that are firm and free of blemishes. You can also substitute other root vegetables like carrots or parsnips for added variety.
How to Make slow cooker beef stew with sweet potatoes and turnips for cold days
Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set it aside.
Reduce the heat to medium and add the onions to the skillet. Cook until they're softened and translucent, about 5 minutes. Add the garlic and cook for an additional minute.
Add the sweet potatoes and turnips to the skillet and cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
Add the browned beef, cooked vegetables, and beef broth to the slow cooker. Season with salt and pepper to taste, then cover the slow cooker and cook on low for 8 hours or high for 4 hours.
Serve the stew hot, garnished with fresh herbs and crusty bread on the side. Enjoy!
Tips for Perfect Results
Take the time to brown the beef properly, as this will add a rich and depthful flavor to the stew. Don't rush this step, and make sure to get a nice brown crust on all sides of the meat.
Select sweet potatoes and turnips that are firm and free of blemishes. These vegetables will add natural sweetness and creamy texture to the stew, so choose them wisely.
Cook the stew until the beef is tender and the vegetables are cooked through, but don't overcook it. This will result in a tough and dry stew, so keep an eye on the cooking time and adjust as needed.
Season the stew with salt and pepper to taste, and adjust the seasoning as needed. You can also add other herbs and spices to suit your taste preferences.
Choose high-quality ingredients, including grass-fed beef and fresh vegetables. This will result in a more flavorful and nutritious stew.
Feel free to experiment with different vegetables, such as carrots or parsnips, to add variety to the stew. Just be sure to adjust the cooking time accordingly.
Common Mistakes to Avoid
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Not Browning the Beef Properly:
Fix: Take the time to brown the beef properly, as this will add a rich and depthful flavor to the stew. Don't rush this step, and make sure to get a nice brown crust on all sides of the meat.
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Overcooking the Stew:
Fix: Cook the stew until the beef is tender and the vegetables are cooked through, but don't overcook it. This will result in a tough and dry stew, so keep an eye on the cooking time and adjust as needed.
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Not Seasoning to Taste:
Fix: Season the stew with salt and pepper to taste, and adjust the seasoning as needed. You can also add other herbs and spices to suit your taste preferences.
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Using Low-Quality Ingredients:
Fix: Choose high-quality ingredients, including grass-fed beef and fresh vegetables. This will result in a more flavorful and nutritious stew.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Experiment with different vegetables, such as carrots or parsnips, to add variety to the stew. Just be sure to adjust the cooking time accordingly.
Add some fresh herbs, such as parsley or thyme, to give the stew a bright and fresh flavor.
Try using different types of meat, such as pork or lamb, to give the stew a unique flavor and texture.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in the refrigerator for up to 3 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This recipe freezes beautifully. Simply thaw the stew overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
What type of beef is best for this recipe?
The best type of beef for this recipe is a tougher cut, such as chuck or brisket. These cuts become tender and flavorful after slow-cooking, and are perfect for a hearty stew.
Can I use other types of vegetables in this recipe?
Yes! Feel free to experiment with different vegetables, such as carrots or parsnips, to add variety to the stew. Just be sure to adjust the cooking time accordingly.
How do I know when the stew is done?
The stew is done when the beef is tender and the vegetables are cooked through. You can check the stew by inserting a fork into the beef - if it slides in easily, the stew is done.
Can I make this recipe in a Dutch oven?
Yes! This recipe can be made in a Dutch oven on the stovetop or in the oven. Simply brown the beef and cook the vegetables in the Dutch oven, then add the remaining ingredients and simmer until the stew is done.
slow cooker beef stew with sweet potatoes and turnips for cold days
Ingredients
- 2 pounds beef stew meat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 2 medium turnips, peeled and cubed
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Brown the Beef. Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside.
- Step 2: Soften the Onions. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened, about 5 minutes.
- Step 3: Add Aromatics. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Step 4: Add Sweet Potatoes and Turnips. Add the cubed sweet potatoes and turnips to the skillet. Cook for 5 minutes, until they start to soften.
- Step 5: Add Broth and Tomato Paste. Add the beef broth, tomato paste, thyme, salt, and pepper to the skillet. Stir to combine.
- Step 6: Transfer to Slow Cooker. Transfer the mixture to a slow cooker and add the browned beef. Cook on low for 8 hours or high for 4 hours.
- Step 7: Serve. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Let the stew cool completely, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance and refrigerate or freeze until ready to cook.
- Substitution: Swap the sweet potatoes for regular potatoes or parsnips if desired.
- Pro tip: Use a slow cooker liner to make cleanup easier.
