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“This is quite possibly the best beef stew I have ever had. Flavorful, thick broth with perfectly done vegetables and melt in your mouth meat. This is from Cook's Illustrated Make Ahead Cookbook. I adapted the recipe slightly, and added a turnip. I used a large oval slow cooker, and it was filled to the brim at the start of cooking, so if using a round cooker I would decrease the veggies slightly.”
10hrs 30mins

Ingredients Nutrition


  1. Heat 1 TBSP oil in a nonstick skillet over medium heat until the oil is shimmering. Add the onion, tomato paste, garlic, and 1/4 tsp salt ad cook until the onions are soft & lightly browned (about 10-15 minutes).
  2. Stir in the chicken broth, scraping up any browned in bits.
  3. Pour the onion mixture into the slow cooker. Stir in the beef broth, meat, soy sauce, tapioca, and bay leaves.
  4. In a large mixing bowl, toss the potatoes, carrots, parsnips, turnips, 1 TBSP oil, and 1 tsp thyme. Season with salt & pepper.
  5. Wrap the vegetable mixture in a large piece of aluminum foil to make a pouch/packet that will fit in the top of the slow cooker (or use an aluminum oven bag).
  6. Set the vegetable packet in the slow cooker on top of the meat mixture.
  7. Cover and cook on low for 9-11 hours (or high for 5-7 hours).
  8. Transfer the veggie packet to a plate.
  9. Let the stew settle for 5 minutes or so, then skim any excess fat from the top with a large flat spoon, tilting the cooker insert if necessary. Remove & discard the bay leaves.
  10. Carefully open the veggie packet, watching for steam. Stir the veggies and any of their juices into the meat mixture.
  11. Stir in the peas and 1 tsp thyme. Let stand about 5 minutes for the peas to heat through.
  12. Season with salt & pepper to taste and serve.

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