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A bowl of beef stew with carrots, turnips, lentils, and bread slices, placed on a rustic wooden table with herbs and pepper nearby.
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5 from 1 vote

Slow Cooker Beef Stew Recipe with Lentil, Turnips, and Carrots

Finally, a beef stew that actually tastes good AND is good for you. Lentils pack it with protein, turnips add surprising sweetness, and that quick browning step? Pure flavor magic in your slow cooker.
Prep Time20 minutes
Cook Time4 hours
Resting Time5 minutes
Total Time4 hours 25 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 351kcal

Equipment

Ingredients

  • 1 tbsp avocado oil or olive oil
  • 1.5 lbs chuck or beef stew meat, cut into 1-inch cubes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme or 1 Tablespoon fresh
  • 1 teaspoon dried rosemary 1 Tablespoon fresh
  • 1 teaspoon kosher salt
  • ½ teaspoon corse black pepper
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 cup carrots peeled and chopped
  • 1 cup turnips peeled and chopped
  • 1 cup celery chopped
  • ¾ cup green lentils rinsed
  • 4 cups low-sodium beef broth
  • 1 bay leaf
  • ½ teaspoon Worcestershire
  • 1 tbsp red wine vinegar added after stew has cooked

Instructions

  • In a medium bowl, season the beef with onion powder, garlic powder, paprika, thyme, rosemary, salt and pepper. Toss to coat each piece of meat.
    A glass bowl containing raw beef chunks topped with various seasonings, including salt, pepper, and dried herbs, on a wooden surface.
  • Preheat a skillet over medium high heat and add the oil to coat.
    Chunks of cooked beef are placed in a white slow cooker sitting on a wooden surface.
  • Add the stew meat to the pan and brown for 3 to 5 minutes on all sides. .
  • Transfer the meat into the slow cooker.
  • Add the onion, garlic, carrots, turnips, celery, lentils, Worcestershire, and beef broth. Stir to combine.
    A hand pours broth from a glass measuring cup into a slow cooker filled with chopped carrots, celery, parsnips, lentils, and herbs.
  • Add the bay leaf
  • Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until beef is tender and the lentils are cooked.
  • Remove the bay leaf.
  • Stir in the red wine vinegar.
    A white slow cooker filled with beef stew containing vegetables and herbs, surrounded by carrots, turnips, bread, and cooking utensils on a wooden table.
  • Ladel the stew into bowls and top with additional fresh thyme or parsley for added color and a pop of flavor.

Nutrition

Serving: 1serving | Calories: 351kcal | Carbohydrates: 22g | Protein: 32g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 825mg | Potassium: 1136mg | Fiber: 9g | Sugar: 3g | Vitamin A: 3837IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 5mg