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Autumn Vegetable Beef Stew

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Autumn Beef Stew

Autumn Beef Stew

Diana Rattray
Apple cider and a little bacon give this homemade beef stew great flavor. If you don't care for rutabaga, replace it with turnip, more potatoes or another root vegetable.

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Ingredients:

  • 1 to 1 1/2 pounds lean stewing beef, cut in 1-inch cubes
  • 1 slice bacon, diced
  • 1 cup chopped onions
  • 2 cups beef broth
  • 1 cup apple cider
  • 1 1/2 pounds potatoes (about 5 or 6 medium potatoes), diced
  • 2 medium carrots, peeled, thinly sliced
  • 2 ribs celery, thinly sliced
  • 1 1/2 cups diced rutabaga
  • 1 bay leaf
  • 1/2 teaspoon dried rosemary, crumbled
  • 1/8 teaspoon black pepper
  • 2 tablespoons flour
  • 2 tablespoons cold water
  • 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes

Preparation:

Cook bacon, beef, and onions a large skillet over medium heat until the beef is browned and bacon is cooked. Put the beef and onions in the slow cooker with the bacon, beef broth, apple cider, potatoes, carrots, celery, rutabaga, bay leaf, rosemary, and pepper. Cover and cook for 7 to 9 hours. Combine flour with cold water to form a smooth mixture. Stir into the beef mixture, turn to HIGH, and continue cooking for 15 minutes longer.
Serves 4 to 6.

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User Reviews

 5 out of 5
, Member almk

I make a lot of stews and soups in the winter time, and this one was probably the best I've made yet. It's very similar to a Welsh Cawl, which I normally make in March for St. David's day, but I think it would work all autumn and through the winter. I followed the recipe exactly as it was written but doubled it, and it came out perfect with 8 roughly 500 calorie servings. As the other reviewers said, the apple cider gives it a nice, sweet undertone, and my favorite thing about this recipe is that it doesn't call for salt, and it doesn't need any. I served it each day with a whole grain roll for dipping in the broth and a chunk of white cheddar cheese. If you've never had rutabaga before, it's very subtle in this dish and I'd suggest just going for it! Very easy, very yummy, and even my 10-month-old liked it!

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