FIRESIDE BEEF STEW

Fireside Beef Stew image

Provided by Karen Wisler

Time 11h

Number Of Ingredients 15

2-21/2 lb beef chuck roast
1 Tbsp olive oil
1/2 pkg onion soup mix
2 medium sweet potatoes,peeled and cut into 1" pieces
2 c peeled baby carrots,halved lengthwise
2 medium potatoes, peeled and chopped
2 medium parsnips. peeled and cut into 1" pieces
1 medium turnip, peeled,quartered and sliced 3/4" thick
4 clove garlic,minced
2 can(s) beef broth, reduced sodium
1 c cranberry juice
3 Tbsp tapioca,quick cooking
1 tsp ground tumeric
1 tsp ground cumin
1/4-1/2 tsp cayenne pepper

Steps:

1. Cut meat into 1" pieces and brown in hot oil, turning to brown evenly. Transfer meat to a 5-6 quart crock pot. Add soup mix and toss to coat.
2. Add sweet potatoes,carrots,potatoes,parsnips,turnip and garlic.
3. In a medium bowl, combine beef broth,cranberry juice,tapioca,tumeric,cumin, and cayenne pepper. Pour over meat mixture in crock pot.
4. Cover and cook on low setting for 10-12 hours or high heat setting for 5-6 hours.
5. If you like garnish with green onions and server with sour cream.