Fireside Beef Stew

Fireside Beef Stew Recipe

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Karen Wisler


My husband likes his stew with broth so I don't thicken with the tapioca. You can use thinly sliced green onions or a dollop of sour cream, if desired.

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1 Hr
10 Hr
Slow Cooker Crock Pot


2-21/2 lb
beef chuck roast
1 Tbsp
olive oil
1/2 pkg
onion soup mix
2 medium
sweet potatoes,peeled and cut into 1" pieces
2 c
peeled baby carrots,halved lengthwise
2 medium
potatoes, peeled and chopped
2 medium
parsnips. peeled and cut into 1" pieces
1 medium
turnip, peeled,quartered and sliced 3/4" thick
4 clove
2 can(s)
beef broth, reduced sodium
1 c
cranberry juice
3 Tbsp
tapioca,quick cooking
1 tsp
ground tumeric
1 tsp
ground cumin
1/4-1/2 tsp
cayenne pepper

How to Make Fireside Beef Stew


  • 1Cut meat into 1" pieces and brown in hot oil, turning to brown evenly. Transfer meat to a 5-6 quart crock pot. Add soup mix and toss to coat.
  • 2Add sweet potatoes,carrots,potatoes,parsnips,turnip and garlic.
  • 3In a medium bowl, combine beef broth,cranberry juice,tapioca,tumeric,cumin, and cayenne pepper. Pour over meat mixture in crock pot.
  • 4Cover and cook on low setting for 10-12 hours or high heat setting for 5-6 hours.
  • 5If you like garnish with green onions and server with sour cream.

Printable Recipe Card

About Fireside Beef Stew

Course/Dish: Other Soups
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Healthy