The spice blend in this healthy beef stew recipe -- cinnamon, allspice and cloves -- may conjure images of apple pie, but the combo is a great fit in savory applications too. Serve over creamy polenta or buttered whole-wheat egg noodles.
Slow-Cooker Braised Beef with Carrots & Turnips
Active Time: 40 minutes
Total Time: 4 to 8 hours
1 tablespoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
1/4 teaspoon ground cloves
3 to 3 1/2 pounds beef chuck roast, trimmed
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, sliced
1 cup red wine
1 (28-ounce) can whole tomatoes
5 medium carrots, cut into 1-inch pieces
2 medium turnips, peeled and cut into 1/2-inch pieces
Chopped fresh basil for garnish
1. Combine salt, cinnamon, allspice, pepper and cloves in a small bowl. Rub the mixture all over beef.
2. Heat oil in a large skillet over medium heat. Add the beef and cook until browned, 4 to 5 minutes per side. Transfer to a 5- to 6-quart slow cooker.
3. Add onion and garlic to the pan. Cook, stirring, for 2 minutes. Add wine and tomatoes (with their juice); bring to a boil, scraping up any browned bits and breaking up the tomatoes. Add the mixture to the slow cooker along with carrots and turnips.
4. Cover and cook on High for 4 hours or Low for 8 hours.
5. Remove the beef from the slow cooker and slice. Serve the beef with the sauce and vegetables, garnished with basil, if desired.
Make-ahead tips: Refrigerate the browned beef (Steps 1-2) and tomato mixture (Step 3) separately for up to one day. Bring the tomato mixture to a boil before adding to the slow cooker.
Recipe nutrition per serving: 318 Calories, Total Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 99 mg, Carbohydrates: 13 g, Fiber: 3 g, Total Sugars: 6 g, Added Sugars: 0 g, Protein: 35 g, Sodium: 538 mg, Potassium: 698 mg, Folate: 26 mcg, Calcium: 69 mg
Carbohydrate Serving: 1
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)