Slow Cooker Autumn Beef Stew

 

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• Cooking and Prep: 8 h
• Serves: 4
• No Allergens

Busy week? The slow cooker to the rescue. I have so many recipes to make dinner with the slow cooker, but this one is nice enough for Shabbat dinner.

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Ingredients (13)

Main ingredients

• 2 small carrots, peeled and cut into 1-inch cubes

• 1 large parsnip, peeled and cut into 1-inch cubes

• 1 turnip, peeled and cut into 1-inch cubes

• 1 cup butternut squash, peeled and cubed

• 1 pound cubed beef chuck

• 1 (28-ounce) can whole, peeled tomatoes

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon mustard powder

• 1/2 teaspoon ground cumin

• Haddar Kosher Salt

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  Haddar Kosher Salt

• freshly ground Gefen Black Pepper

  X

  

  Gefen Black Peppercorns Spice Grinder

Sommelier Suggests

• Matar Stratus

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  Matar Stratus

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Start Cooking

Prepare the Stew

1. Mix together carrots, parsnip, turnip, and butternut squash in the bottom of a slow cooker. Top with cubed beef and tomatoes.

2. In a small bowl, combine garlic powder, onion powder, mustard powder, and cumin and sprinkle over everything.

3. Cook on low for six to eight hours.

4. Season to taste with salt and pepper before serving.

Credit

Recipe reprinted with permission from http://www.Joyofkosher.com.