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Beef And Rutabaga Stew
From Statesboro Market2Go
<p>A cozy, meaty, savory slow-cooker stew made with locally grown rutabagas, sweet potatoes, onions, and herbs! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: paleoleap.com (Entered by Ariana Giddens)
Serves: 4
Ingredients
2 pounds
Beef chuck roast (cubed)
1
Rutabaga (cubed)
2
Carrots (sliced)
2
Sweet potatoes (cubed)
2
Celery stalks (sliced)
1
Onion (diced)
2 cloves
Garlic (minced)
4 cups
Beef stock
2 tablespoons
Balsamic vinegar
2 tablespoons
Fresh rosemary (minced)
1/2 teaspoon
Dried thyme
1/2 teaspoon
Ground cinnamon
Cooking fat
Seasonings to taste
Bread for serving, if desired
Step by Step Instructions
- Put the prepared vegetables into a slow cooker and season as desired.
- Melt the cooking fat in a skillet over medium-high heat, add the cubed beef and season them with salt and pepper. Brown the meat on all sides, working in batches if necessary. Add them to the slow cooker.
- Deglaze the pan with the balsamic vinegar, then add the beef stock, rosemary, thyme, and cinnamon. Stir together and season to taste.
- Add the sauce to the slow cooker, stir to combine the sauce, beef, and vegetables, then cook for 6 to 8 hours on low.
- Season to taste, then serve with bread if desired.