Slow Cooker Beef And Rutabaga Stew Recipe

Slow Cooker Beef And Rutabaga Stew in a blue bowl.

5 from 4 votes

Slow Cooker Beef And Rutabaga Stew Recipe

You may be surprised to find rutabagas in your beef stew one day, but it will be a wonderful discovery and one that you'll remake time and time again.

Course Soup

Cuisine Swedish

Keyword Beef, paleo, recipe, rutabaga, slow cooker, stew

Prep Time 25

Cook Time 8

Total Time 8 25

Servings people

Calories 566kcal

Cost 10

Ingredients

2 lbs. beef chuck roast cubed
1 rutabaga cubed
2 carrots sliced
2 sweet potatoes cubed
2 celery stalks sliced
1 onion diced
2 garlic cloves minced
4 cups beef stock
2 tbsp. balsamic vinegar
2 tbsp. fresh rosemary minced
½ tsp. dried thyme
½ tsp. ground cinnamon
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Add all the prepared vegetables to a slow cooker and season to taste.
1 rutabaga, 2 carrots, 2 sweet potatoes, 2 celery stalks, 1 onion, 2 garlic cloves
Melt cooking fat in a skillet over medium-high heat.
Cooking fat
Season the meat cubes to taste with sea salt and freshly ground black pepper.
2 lbs. beef chuck roast, Sea salt and freshly ground black pepper
Brown the beef cubes, on all sides in small batches, 1 to 2 minutes per side. Then add the beef to the slow cooker.
Deglaze the pan with the balsamic vinegar, pour in the beef stock, add the rosemary, dried thyme, and ground cinnamon, and season to taste.
4 cups beef stock, 2 tbsp. balsamic vinegar, 2 tbsp. fresh rosemary, ½ tsp. dried thyme, ½ tsp. ground cinnamon, Sea salt and freshly ground black pepper
Pour the sauce into the slow cooker, cover, and cook on low for 6 to 8 hours.
Adjust the seasoning and serve.
Sea salt and freshly ground black pepper

Nutrition