Imagine coming home after a long day to the warm, inviting aroma of a hearty stew simmering in your kitchen. The "Slow Cooker Beef Rutabaga Stew" is not just a meal; it’s a comforting embrace in a bowl that promises to satisfy your taste buds and warm your soul. With tender chunks of beef, sweet rutabaga, and vibrant carrots, this stew is a delightful twist on classic comfort food. Easy to prepare and perfect for busy weeknights, this recipe allows you to set it and forget it while you go about your day. Ready to dive into a dish that will have your family asking for seconds? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef stew meat
- 1 rutabaga, peeled and cubed
- 4 carrots, sliced
- 1 onion, chopped
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Prepare the vegetables by peeling and cubing the rutabaga into 1-inch chunks, slicing the carrots into half-inch rounds, and finely chopping the onion.
- Season the beef stew meat generously with salt and pepper, ensuring each piece is well-coated with the seasoning.
- Heat a large skillet over medium-high heat and brown the seasoned beef pieces on all sides. This step helps develop a rich, deep flavor by creating a caramelized exterior on the meat.
- Transfer the browned beef to the slow cooker, creating an even layer at the bottom of the pot.
- Add the chopped onions, minced garlic, sliced carrots, and cubed rutabaga on top of the beef.
- Sprinkle the dried rosemary over the vegetables and meat, distributing it evenly.
- Pour the beef broth over the ingredients, ensuring that the liquid covers most of the meat and vegetables.
- Cover the slow cooker and set it to cook on low heat for 8 hours, allowing the flavors to meld and the meat to become tender.
- After 8 hours, carefully remove the lid and check the meat's tenderness. The beef should be fork-tender and easily pull apart.
- Taste the stew and adjust seasoning with additional salt and pepper if needed.
- Serve hot in deep bowls, ensuring each serving has a good mix of meat, rutabaga, and carrots.
Tips
- Prep Ahead: To save time, chop your vegetables the night before and store them in the refrigerator. This way, you can simply toss everything into the slow cooker in the morning.
- Browning the Meat: Don’t skip the browning step! Searing the beef before adding it to the slow cooker enhances the flavor and gives the stew a rich, deep taste.
- Layering Ingredients: When adding ingredients to the slow cooker, layer them as instructed. This helps ensure even cooking and allows the flavors to meld beautifully.
- Adjusting Seasoning: Taste your stew before serving. Depending on your preference, you may want to add more salt, pepper, or even a splash of Worcestershire sauce for an extra kick.
- Thickening the Stew: If you prefer a thicker stew, you can remove a cup of liquid at the end of cooking, mix it with a tablespoon of cornstarch, and return it to the pot. Let it cook for an additional 15 minutes until thickened.
- Serving Suggestions: This stew pairs wonderfully with crusty bread or over a bed of mashed potatoes for a filling meal. Enjoy!
Nutrition Facts
Calories: 279kcal
Carbohydrates: 12g
Protein: 24g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 80mg
