Ingredients with Measurements:
- 1 large rutabaga (peeled and cubed)
- 2 medium potatoes (peeled and cubed)
- 2 medium carrots (peeled and sliced)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 1 pound beef stew meat (cut into bite-sized pieces)
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, add the rutabaga, potatoes, carrots, onion, garlic, and beef stew meat.
2. In a separate bowl, whisk together the beef broth, tomato paste, thyme, and bay leaf. Pour the mixture over the ingredients in the slow cooker.
3. Season with salt and pepper to taste.
4. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, or until the vegetables and beef are tender.
5. Discard the bay leaf and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 hours on low or 4-6 hours on high
5. Temperature:
Low or high setting on the slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 28g
Protein: 20g
Sodium: 800mg
Fiber: 6g
Substitutions for ingredients:
- You can use pork or chicken instead of beef stew meat.
- You can use vegetable broth instead of beef broth for a vegetarian version.
- You can add other vegetables such as celery, parsnips, or turnips.
Variations:
- Add a can of drained and rinsed white beans for extra protein and fiber.
- Add a tablespoon of Worcestershire sauce for a tangy flavor.
- Add a teaspoon of smoked paprika for a smoky flavor.
Tips and tricks:
- Brown the beef stew meat in a skillet before adding it to the slow cooker for extra flavor.
- Cut the vegetables into similar-sized pieces for even cooking.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley, croutons, or a dollop of sour cream.
Pairings:
Crusty bread, a side salad, or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, garlic bread, or a green salad.
Troubleshooting advice:
- If the vegetables are not tender enough, cook for an additional hour or until desired tenderness is reached.
- If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure the beef stew meat is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Steckrübeneintopf is a traditional German stew made with rutabaga, potatoes, and beef or pork.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve hot with crusty bread for dipping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German
Taste: Savory, Herby, Earthy, Comforting