As the leaves fall from the trees and the temperature starts to drop my slow cooker becomes a regular visitor on my kitchen counter. The slow cooker is one of my favorite ways to cook because it allows me to dump everything into the pot and just turn it on.
I should remind you that I am not a chef nor do I try to be one and I still call my mom regularly to ask her simple things about cooking and kitchen life. This stew is super simple and is made with beef, mushrooms, turnips, and red wine which makes it a perfect one-pot meal that only sounds kind of fancy. Whether it’s a family gathering, a birthday celebration, or a chilly Hudson Valley weeknight, this stew is a crowd-pleasing dish that is perfect for any occasion. I gathered all my ingredients for this recipe from Adams this week. Also giving you a friendly reminder that if you use code BODYBEWELL at checkout you’ll receive $5 off your total purchase at any location every day except after 5 pm on Wednesdays!
Here’s what you’ll need to make this fresh and delicious fall recipe:
Beef – My great grandfather was a butcher and he passed when I was little, but I still have memories of him and my family helping him “make meat”. I learned that using the wrong cut of meat can also ruin a recipe or dish which is why using the wrong cut of beef is probably the worst mistake you could ever make when it comes to beef stew. You need to use Chuck. Period. Otherwise, it will not break down and you’ll be left with chunks of beef even your dog won’t want to eat. Turnips – Turnips, Rutabagas, and Parsnips were staples a hundred years ago as much as carrots and potatoes are today. They contribute such a fantastic flavor and texture to this stew. If you really don’t like them, you can use potatoes, but don’t be tempted to look for substitutes. Mushrooms – I try to add mushrooms into everything I can. They are one of my top five vegetables for sure. Yes, I know this recipe already has mushrooms, it is literally in the title, but you can add an exciting twist to this stew by using any variety of dried wild mushrooms found at Adams. There is no reason you need to restrict yourself to one type of mushroom. Wine - Although some recipes will call for “cooking wine”, I would suggest using a dry red that is relatively inexpensive but good enough to drink, such as pinot noir or cabernet sauvignon. And, if you’re not a fan of wine or don’t have any on hand, you can also easily omit the wine completely and add an extra cup of beef broth instead.
Beef, Mushroom & Turnip Stew serves 8 / prep time: 15 minutes
2 pounds stewing beef (chuck!)
2 tablespoon olive oil
1 cup chopped yellow onion (I buy pre- chopped)
4 tablespoons minced garlic
2 pounds mixed mushrooms, cubed
6 turnips, peeled and cubed
2 cups sliced carrots (can use a frozen bag of pre-sliced orange ones)
4 teaspoons dried thyme
4 tablespoons (gluten-free) flour
4 tablespoons tomato paste
2 cup red wine* - can also make it without wine
6 cups low sodium beef broth
4 bay leaves
Salt & pepper
Heat the frying pan on the stove with some olive oil and get it hot. Season the beef with salt and pepper on all sides and then transfer the beef to the pan and brown the meat on all sides for a few minutes before placing it into your slow cooker.
In the same pan, add the onion and mushrooms and cook until the mushrooms start to release water. Drain and place onions and mushrooms into the slow cooker.
Add the rest of the ingredients to the slow cooker and heat on low for 8 hours or high for 4 hours until beef is tender and most of the liquid is absorbed. If there is too much liquid remove the lid, turn heat to high, and bring to a gentle boil to allow the broth to reduce and thicken.
It's really that easy!