Author Notes
Hearty beef stew that's perfect for a cold winter day. You can modify the amount of garlic depending on your taste, but my crowd usually favors a strong garlicky flavor. I also add in some extra carrots just because. —Meira Kitani
Ingredients
-
3 pounds
Beef shank and/or Beef sirloin
-
2
Turnips, peeled, stems removed
-
2
potatoes
-
2
Carrots, washed
-
1
Parsnip
-
1
Large yellow onion
-
1 sprig
Parsley
-
Peeled garlic cloves, to taste
-
1
Celery stick
-
8 cups
Beef stock
-
1
garlic bouillon cube
Directions
-
Wash the beef and place on the bottom of the crock pot.
-
Wash the turnips, potatoes, parsnip, carrots, onion, and celery stick and place them in the crock pot on top of the meat. Add the parsley as well.
-
Pour stock over the vegetables and meat, then add the bouillon cube and garlic cloves.
-
Cook on LOW for 5 hours
-
Stir the vegetables on the top and make sure the meat shreds a little bit.
-
Cook on HIGH for 2-3 hours.
-
Serve hot with dinner rolls or rice.
See what other Food52ers are saying.