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Slow Cooker

Slow Cooker Braised Beef with Carrots & Turnips

The spice blend in this healthy beef stew recipe—cinnamon, allspice and cloves—may conjure images of apple pie, but the combo is a great fit in savory applications too. Serve over creamy polenta or buttered whole-wheat egg noodles.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 tablespoon kosher salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground pepper
  • ¼ teaspoon ground cloves
  • 3-3 1/2 pounds beef chuck roast, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, sliced
  • 1 cup red wine
  • 1 (28 ounce) can whole tomatoes, preferably san marzano
  • 5 medium carrots, cut into 1-inch pieces
  • 2 medium turnips, peeled and cut into 1/2-inch pieces
  • chopped fresh basil for garnish

Directions

  1. Combine salt, cinnamon, allspice, pepper and cloves in a small bowl. Rub the mixture all over beef.
  2. Heat oil in a large skillet over medium heat. Add the beef and cook until browned, 4 to 5 minutes per side. Transfer to a 5- to 6-quart slow cooker.
  3. Add onion and garlic to the pan. Cook, stirring, for 2 minutes. Add wine and tomatoes (with their juice); bring to a boil, scraping up any browned bits and breaking up the tomatoes. Add the mixture to the slow cooker along with carrots and turnips.
  4. Cover and cook on High for 4 hours or Low for 8 hours.
  5. Remove the beef from the slow cooker and slice. Serve the beef with the sauce and vegetables, garnished with basil, if desired.