Slow-Cooker Braised Beef with Carrots & Turnips Slow-Cooker Braised Beef with Carrots & Turnips

The spice blend in this healthy beef stew recipe—cinnamon, allspice and cloves—may conjure images of apple pie, but the combo is a great fit in savory applications too. Serve over creamy polenta or buttered whole-wheat egg noodles.

• 
• By: Hilary Meyer

Ingredients 8 servings

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• 1 tablespoon kosher salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon ground pepper
• ¼ teaspoon ground cloves
• 3-3½ 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 ounce) can whole tomatoes, preferably San Marzano
• 5 medium carrots, cut into 1-inch pieces
• 2 medium turnips, peeled and cut into ½-inch pieces
• Chopped fresh basil for garnish