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.

Slow-Cooker Braised Beef with Carrots & Turnips


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

Local Offers

00000 

Directions

  1. Combine salt, cinnamon, allspice, pepper, and cloves in a small bowl. Rub the mixture all over the 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.

Tips

Active: 40 minutes Slow-cooker time: 4-8 hours

To make ahead: Refrigerate the browned beef (Steps 1-2) and tomato mixture (Step 3) separately for up to 1 day. Bring the tomato mixture to a boil before adding to the slow cooker.

Equipment: 5- to 6-quart slow cooker

Originally appeared: EatingWell Magazine, January/February 2017


Nutrition Facts (per serving)

318Calories
11gFat
13gCarbs
35gProtein
Nutrition Facts
Servings Per Recipe 8
Serving Size 3 oz. beef & 1 cup of vegetables each
Calories 318
% Daily Value *
Total Carbohydrate 13g5%
Dietary Fiber 3g11%
Total Sugars 6g
Protein 35g69%
Total Fat 11g14%
Saturated Fat 3g16%
Cholesterol 99mg33%
Vitamin A 6777IU136%
Vitamin C 17mg19%
Folate 26mcg7%
Sodium 538mg23%
Calcium 69mg5%
Iron 4mg19%
Magnesium 36mg9%
Potassium 698mg15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Comments

Post a Comment

Popular posts from this blog

Pasta e Fagioli (Pasta and Beans Soup)

Image
  This pasta fagioli recipe (pasta and beans soup) is made with canned white beans, pasta, and veggies for a fast and hearty Italian soup singing with flavor. Advertisement I can’t stop making soups. Recipes like my Grandma’s minestrone, tomato basil soup, and my favorite broccoli cheddar soup, are all staples I have in my rotation, but there’s a newbie to the bunch—this Pasta Fagioli. In Italy, it’s called “pasta e fagioli” (pasta and beans) and features small pasta—usually ditalini—and yep, you guessed it, beans. There are lots of different iterations of Pasta Fagioli out there. Some versions have more veggies than others, some have greens, some do not, some have tomatoes and others don’t. I’ve read that in Tuscany some cooks purée the beans to thicken the soup while in the north they’re left whole. Traditional versions use dried beans, but because time can get tight, canned beans are a true timesaver. I keep my Pasta Fagioli simple in execution but big on flavor, a
Read more

Thai Chicken Larb

Image
  This Thai chicken larb is light but filling, loaded with zingy fresh flavor, and takes only 20 minutes to make, for an appetizer or served with rice as a main meal. Advertisement After two trips to Thailand, I am a devout Thai food lover and I crave these bright, bold flavors all of the time. That’s why you’ll find a treasure trove of beloved Thai recipes on my blog, like my  Thai turkey meatballs in coconut red curry sauce, Pad Thai, and my Thai garlic and black pepper tofu with mushrooms. But it’s chicken larb that’s one of my all-time favorite Thai dishes. Because of its fresh flavors and simple ingredients, this classic Thai dish is light, bright, and totally satisfying. Minced chicken gets the Thai zing with onion, garlic, chiles, fish sauce, soy, and fresh lime—the key to this larb’s amazing flavor. The dish is brightened up with plenty of fresh chopped cilantro and mint with the crunch of chopped peanuts. Don’t be timid about the fish sauce—the salty umami it
Read more

Orzo Salad with Asparagus, Artichoke Hearts and Feta

Image
  Teeming with fresh herbs, bright lemon, tangy feta, crunchy salted pistachios, artichoke hearts, and tender asparagus, this orzo salad is the perfect spring side dish. Advertisement  Salads of all kinds are my jam. From grain salads like my healthy quinoa salad and potato salads like my Greek potato salad to pasta varieties like this Nicoise pasta salad, I love them all. This orzo salad is a prime example of my favorite kind of salad because it has everything—fresh veggies with bright herby zings alongside the salty crunch of roasted pistachios, and tangy feta cheese. And it couldn’t be simpler to make. The orzo is cooked al dente with a quick blanch of the asparagus so it’s tender but still has a firm bite and keeps its pretty bright green color. Lemon juice, lemon zest, garlic, and olive oil make up the salad’s bright and zingy vinaigrette that doubles as a marinade for the canned artichoke hearts. Plenty of fresh dill and mint brings an herbaceous punch, feta
Read more