I love soup and the slow cooker is a life saver so when the first chill of fall is in the air, who can resist a new healthy recipe for a stew in the slow cooker?
The new ingredient for me in this recipe is the parsnips. I know what family they are in so I know where to start looking in the grocery store, but I honestly did not knrow exactly what I was looking for.
This recipe came together easily once everything was cut up and inserted in the slow cooker. The recipe comes from Every Day with Rachael Ray.
Bacon, onion, brown sugar, allspice, thyme, bay leaves and mustard go in the slow cooker with beef stew meat and the parsnips. Add a 12 ounce bottle of dark beer and cook on low about 6 hours until the parsnips are tender.
I recommend the recipe although I disagree with the serving size if this stew is your dinner. I live with big eaters and could only have a tiny serving in order to feed two more people. We could not have fed 4 people with this recipe unless it was part of a larger meal. My son asked for the recipe to be put in a book I am making for him so that means the recipe is a winner!