This slow cooker 5-ingredient turnip beef stew is the kind of dependable supper that saves the day when dinner plans are thin and everyone still wants something warm and hearty. Cubed purple turnips cook down with beef into a cozy, savory stew with very little hands-on work, and the simple dump-and-go method makes it especially helpful on busy family days.
This stew is wonderful with warm buttered bread, biscuits, or a scoop of mashed potatoes if you want to stretch it a little further. For a lighter plate, serve it with a crisp green salad or simple steamed green beans to balance the rich, comforting broth.
Slow Cooker 5-Ingredient Turnip Beef Stew
Servings: 6
Ingredients
1 1/2 pounds beef stew meat
4 medium purple turnips, peeled and cut into 1-inch cubes
1 medium yellow onion, chopped
3 cups beef broth
1 packet onion soup mix
Directions
1. Add the raw beef stew meat to the bottom of the slow cooker, then scatter the cubed purple turnips and chopped onion over the top.
2. Pour in the beef broth and sprinkle the onion soup mix evenly over everything.
3. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is tender and the turnips are soft.
4. Stir gently, taste the broth, and serve hot in bowls.
Variations & Tips
For a thicker stew: If your family likes a heartier, spoon-coating broth, stir 1 tablespoon cornstarch with 2 tablespoons cold water and mix it into the stew during the last 20 to 30 minutes of cooking.
For picky eaters: Cut the turnips a little smaller so they soften more and blend into each bite. You can also spoon the stew over mashed potatoes to make the flavor extra familiar and comforting.
For deeper flavor: If you have a few extra minutes, brown the stew meat in a skillet before adding it to the slow cooker. It is not necessary, but it gives the broth a richer taste.
For easy prep: Peel and cube the turnips and chop the onion the night before, then keep them in the refrigerator so you can assemble everything quickly in the morning.