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Recipe: Delicious Slow Cooker Beef with Root vegetables

Slow Cooker Beef with Root vegetables. The easiest slow cooker beef stew ever! Throw all of the ingredients in the slow-cooker and walk away! Transfer meat to the slow cooker and repeat.

Slow Cooker Beef with Root vegetables When beef stew is almost cooked: Cook lentil pasta according to package directions and drain. Place cooked pasta in bowls and top with beef, vegetables, and some of the broth. It takes no time to throw everything in and forget about it over the next few hours. You can cook Slow Cooker Beef with Root vegetables using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Slow Cooker Beef with Root vegetables

  1. Prepare of Beef Chuck : Roast / Rump steak.
  2. It’s 1 of Onion : chopped.
  3. Prepare 2 of Carrots : peeled and chopped.
  4. It’s 1 of Turnip : peeled and chopped.
  5. Prepare 4 of Potatoes small : quatered.
  6. Prepare 3 tbsps of All Purpose flour :.
  7. It’s 1 can of Tomato Sauce :.
  8. You need 2/3 cup of Brown Sugar :.
  9. Prepare 2 tsps of Chilli Powder :.
  10. You need 1 tsp of Cumin :.
  11. Prepare 1 tsp of Garlic Powder :.
  12. It’s to taste of Salt.
  13. Prepare of black pepper Ground.

We frequently use a slow cooker to When it comes to vegetables, feel free to choose and vary between the seasons. Roots and cabbages are still abundant and nutrient-dense through. Since dense vegetables (carrots, potatoes, or rutabagas) take longer to cook than many meats, place such veggies in the bottom of the slow cooker. Then layer other ingredients on top of the dense vegetables.

Slow Cooker Beef with Root vegetables step by step

  1. Arrange the onion and the veggies in the bottom of the slow cooker. Season the beef with some salt and pepper and rub the flour all over the beef. Place the beef on top of the veggies.
  2. In a seperate bowl, whisk the tomato sauce, brown sugar, chilli, cumin and garlic powder. Pour this over the beef and veggies.
  3. Cover and cook on low for 12 hours or on high for 8hours.
  4. Dinner is served!.
  5. PS: You must have noticed the corn in the picture and wondered that its not a "root" veggie. I had a little cup of left over corn in the fridge, so I tossed it in the last minute :).

Consider expanding your recipe, freezing extras, and using for a quick. Remove the beef to a cutting board. Remove and discard the bay leaves. Return the beef to the pot and stir into the vegetables. Serve with the horseradish, if desired.

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