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


  1. Cut 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.
  2. Add sweet potatoes,carrots,potatoes,parsnips,turnip and garlic.
  3. In a medium bowl, combine beef broth,cranberry juice,tapioca,tumeric,cumin, and cayenne pepper. Pour over meat mixture in crock pot.
  4. Cover and cook on low setting for 10-12 hours or high heat setting for 5-6 hours.
  5. If 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

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