Slow-cooked beef stew is such a treat. There’s something about what happens to the vegetables when the fat and juices from the beef cook for hours alongside them that makes magic from these simple ingredients.
1/2 green beans, tops and bottoms snipped and cut into 2 inch pieces
1 turnip, peeled and cubed
4 cups beef stock or broth
1 tsp arrowroot for thickener if desired
1. Heat the oil in skillet and add the onions and garlic, cooking over medium-high heat until the onion is translucent, about 3 to 5 minutes.
2. Put the beef in the slow cooker and cover with the onions/garlic mixture. Add carrots, beans and turnips and pour beef broth/stock over everything.
3. Cover and cook on low 6 to 8 hours or on High for 4 to 5 hours.
If you like thicker sauce, when the stew is cooked, take out about a half cup of the juices and mix in the arrowroot. Pour back into the stew and stir to combine. Let sit for 10 to 15 minutes on warm before serving.
If you are in a real hurry, you can make this recipe with frozen veggies, using traditional carrots, beans and pearl onions, and also experimenting with some of the vegetable blends (so long as they don't contain corn or peas).
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