This is the perfect time of the year to load yourself up on hearty comfort foods like this delicious and healthy Turnip and Carrot Slow Cooker Beef Stew.
When fall and winter comes, my husband and I always love to have our favorite healthier Slow Cooker Beef Stew recipe for dinner. We love this recipe because it is full of delicious root vegetables like red potatoes, parsnip, and carrots and has lots of herbs. But when I don’t have this variety of root vegetables in my kitchen, I am still able to make my beef stew with whatever I have.
This time, I decided to make it with turnip and carrots and as you can see by the pictures this Turnip and Carrot Slow Cooker Beef Stew turned out really delicious. I prepared the meat before adding it to the slow cooker. I like to sauté it on my skillet to get more flavors and then I added it on my slow cooker with all the other ingredients. I mean how easy is that?
Of course, if you don’t have turnips, you can replace this root vegetable with any other one you have on hand like parsnip, red tomatoes, celery roots, or even yucca. It is really up to you. You will notice on the instructions that I didn’t use any flour to make a thick gravy because when you don’t add lots of broth in it, you don’t really need to add flour. Also, I am trying to make this recipe as healthy as I can, so white flour is definitely not an option in here. But believe me, this stew is just as delicious as any other traditional stew you’ve ever had. Being creative in the kitchen and making traditional recipes into healthier versions during these cold months is so easy. Another favourite that keeps us warm during winter is this Cabbage and Sausage Stew! You will love it. I totally believe that we can still be able to eat healthier even when the weather calls for a big plate of lasagna. Want a healthy side dish to go with this? Try my Baked Eggs with Veggies!
- 1 medium onion finely chopped
- 2 cups carrots cut into bite-sized pieces
- 2 turnips cut into bite-sized pieces
- 2 celery ribs chopped
- ½ cup tomato paste
- 4 cups beef broth Whole30 friendly
- 1 teaspoon dried thyme
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 2 pounds beef stew meat (cut into bite-sized pieces)
- salt and ground black pepper to taste
- 2 tbsp olive oil
- 2-3 cloves of garlic minced
- 1 tbsp fresh parsley chopped
- Place the onions, carrots, celery, turnips, tomato paste, beef broth, dried thyme, dried parsley, oregano, and dried bay leaves into a large slow cooker.
- Add the stew meat in a large bowl and season liberally with salt and pepper. Toss the meat until it is fully coated. Set the meat aside.
- Over medium heat, heat the olive oil in a skillet.
- Add the garlic and sauté for about 30 seconds or until fragrant is released.
- Add the meat and let the beef cook without stirring for a few minutes to allow the meat to brown on one side.
- Stir and repeat until all sides of the beef pieces are browned.
- Add the cooked beef to the slow cooker and stir to combine with the vegetables.
- Place the lid on the slow cooker and cook on high for five hours. After five hours, taste the stew and adjust the salt if needed. Garnish with fresh parsley.
- I recommend peeling the carrots and turnips before dicing. You can peel a turnip like you would a potato.
- Do not skip browning the meat in a skillet before adding to a slow cooker as it adds a ton of flavour to the dish.
- When browning the meat, you may have to do so in batches to avoid overcrowding the pot.
- To store: Store leftover stew in the fridge for up to 4 days in an airtight container.
- To reheat: You can reheat the stew in the microwave or on the stovetop.
- To freeze: Freeze leftover stew in a freezer-safe container once its cooled for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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