What if I don't have time to brown the meat?

You can skip the browning step and add the beef directly to the slow cooker, but you'll miss out on some flavor depth. The stew will still be delicious, just not quite as rich. If you're in a rush, this shortcut is totally fine!

Can I prep this the night before and put it in the crock pot in the morning?

Absolutely! Brown the beef and prep all vegetables the night before. Store everything separately in the fridge, then combine in the slow cooker in the morning. Don't add the halfway vegetables until it's time though.

Where do I find turnips in the grocery store?

Look in the root vegetable section near potatoes, carrots, and onions. They're white with purple tops and about the size of a tennis ball. If your store doesn't carry them, ask the produce manager or opt for rutabagas.

Can I use regular potatoes instead of turnips?

Of course! If blood sugar management isn't a priority, you can absolutely use 3-4 medium potatoes instead of turnips. The cooking time and method remain exactly the same. Just keep in mind you'll lose the blood sugar benefits that make this recipe special.

Can I use frozen vegetables in this stew?

Fresh vegetables work best for texture, but you can use frozen carrots and green beans. Add them in the last hour of cooking to prevent them from getting mushy. Avoid frozen turnips - they don't hold up well.

What's a good substitute for check roast in a stew recipe?

Beef stew meat, beef short ribs, or even a bottom round roast work great. Just make sure to cut into similar-sized pieces for even cooking.

Can I skip the red wine vinegar?

The vinegar adds brightness that balances the rich flavors, but you can substitute with lemon juice, regular white vinegar, apple cider vinegar or simply omit it. The stew will still be delicious.

Slow Cooker Beef Stew (Diabetes Friendly)

Description

Blood sugar friendly beef stew with turnips instead of potatoes. All the comfort, none of the glucose spike. Perfect slow cooker family dinner.

Ingredients

2-3 lbs (0.9-1.4 kg) chuck beef, cut into 1.5″ (4 cm) cubes
1 tsp (3g) paprika
1 tsp (6g) salt
3 Tbsp (45ml) oil, divided (1 Tbsp for coating beef, 2 Tbsp for browning)
1 large onion, halved then cut into 2/5″ (1 cm) slices
8 garlic cloves, minced
4 celery stalks, cut into 1″ (2.5 cm) pieces
3 cups (720ml) beef broth
1 Tbsp (15ml) Worcestershire sauce
3 Tbsp (45g) tomato paste
2 bay leaves, fresh or dried
1 tsp (3g) Italian seasoning
4 carrots, cut into 1″ (2.5 cm) pieces on the diagonal
3-4 large turnips (approx. 25 oz / 710g), cut into chunks
8.5 oz (240g) green beans, cut into 1″ (2.5 cm) pieces
1 tsp (6g) salt (for finishing)
½ Tbsp (7ml) red wine vinegar

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, toss the beef cubes with salt, paprika, and 1 tablespoon of oil until evenly coated.
Heat remaining 2 tablespoons of oil in a large skillet over medium-high heat. Working in three batches so you don’t overcrowd the pan (see note), sear the beef in the hot skillet, 2 minutes per side until browned and then flip to sear the other sides.
Transfer the seared beef to your slow cooker. Add the onion, garlic, celery, beef broth, Worcestershire sauce, tomato paste, bay leaves, and Italian seasoning. Stir to combine.
Cook on low for 6 hours or high for 4 hours.
Halfway through cooking (3 hours on low or 2 hours on high), add the carrots, turnips, and green beans. Continue cooking for the remaining time.
Once the cook time is up and the beef is tender, remove 1 cup of the cooking liquid along with some vegetables and blend until smooth with a blender. Return the blended mixture to the slow cooker.
Stir in 1 teaspoon salt and red wine vinegar to add flavor. Add more as desired. Remove bay leaves before serving.

Notes

Overcrowding the pan during the searing process will cause too much moisture to be released at once, preventing browning from happening.

Refrigerate in an airtight container for up to 4-5 days or freeze for up to 3 months in freezer-safe containers or bags. Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through

Nutrition

Serving Size: 1 serving
Calories: 277
Sugar: 9 g
Sodium: 982.5 mg
Fat: 11.5 g
Carbohydrates: 18.5 g
Fiber: 5.2 g
Protein: 26 g
Cholesterol: 67 mg