Slow-Cooker Braised Beef with Carrots & Turnips

The spice blend in this healthy beef stew recipe—cinnamon, allspice, and cloves—may conjure up images of apple pie, but the combination also works well in savory dishes. You can serve with buttered whole-wheat egg noodles or creamy polenta.

Nutrition Profile: Dairy-Free, Diabetes Appropriate, Egg Free, Gluten-Free, Healthy Aging, Healthy Immunity, Healthy Pregnancy, Heart Healthy, High-Protein, Low Added Sugars, Low Carbohydrate, Low Sodium, Low-Calorie, Nut-Free, Soy-Free

Ingredients:

• 1 tablespoon kosher salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon ground pepper
• ¼ teaspoon ground cloves
• 3-3 1/2 pounds beef chuck roast, trimmed
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, sliced
• 1 cup red wine
• 1 (28 ounces) can of whole tomatoes, preferably San Marzano
• 5 medium carrots, cut into 1-inch pieces
• 2 medium turnips, peeled and cut into 1/2-inch pieces
• Chopped fresh basil for garnish

Directions:

• In a small bowl, combine the salt, cinnamon, allspice, pepper, and cloves.
• Rub the mixture over the beef. In a large skillet over medium heat, heat the oil. Cook until the beef is browned, 4 to 5 minutes per side. Fill a 5- to 6-quart slow cooker halfway with water.
• To the pan, add the onion and garlic. Cook, stirring constantly, for 2 minutes. Bring the wine and tomatoes (with their juice) to a boil, scraping up any browned bits and breaking up the tomatoes as you go. Combine the mixture with the carrots and turnips in the slow cooker.
• Cook on High for 4 hours or Low for 8 hours, covered.
• Take the beef out of the slow cooker and slice it. Serve the beef with the sauce and vegetables, and can desire garnish with basil.