Soups, stews, and chili are ideal foods to make in the Fall and Winter because they are warm and filling. They are also very easy for anyone (regardless of skill level) to cook. With any soup, stew or chili recipe you can easily incorporate a variety of vegetables into the mix making for a balanced meal in a bowl!
I typically make a Beef and White Potato Stew recipe but this year I decided to add a healthy twist to my recipe – I used turnips instead of potatoes. I did so because turnips are a good source of antioxidants, potassium, and minerals such as calcium and magnesium and they are also lower in calories than white potatoes.
I bought the roast on sale at the grocery store for $3.99 a pound. I cut up half of the roast into cubes and put that in the stew and used the other half to make a roast. Doing so saved us money in two ways:
- The grocery store was selling the pre-packaged cubes for $4.99 a pound. Cutting the roast myself (which only took a minimal amount of time) saved me $1 a pound.
- By making these two dishes in the same week, I was able to use the broth from the roast in the stew as the base, which meant that I did not have to purchase the broth for the stew separately.
In addition to saving money, my recipe also saves time because it is simple – all that you have to do is put the ingredients in the slow cooker, go about your normal day, and it will be ready for you in 8 hours.
How do you stretch your meat/protein dollars?
What are your favorite stew recipes?
- 2 pounds beef cubes
- 1/4 cup, plus 1 tablespoon flour
- 3 cups turnips
- 1 cup carrots
- 1 large onion (about 1 cup)
- 3 celery stalks
- 3 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme or 1 teaspoon dry thyme
- 2 – 15 oz. cans of low sodium beef broth or equivalent from homemade broth
- 1/2 cup red wine
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Toss beef cubes in 1/4 cup of flour and brown slightly in a hot skillet until the exterior is seared approximately 3-5 minutes (depends on the temperature of your pan). After beef is browned put beef cubes in the slow cooker.
Add the turnips, carrots, onion, celery, bay leaves, Worcestershire sauce, thyme, beef broth, red wine, pepper and garlic powder to the slow cooker. Stir to combine all ingredients.
Cook on low with the lid on for 8 hours. In the last hour add 1 tablespoon of flour and remove the lid. This will help to thicken the stew.