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Busy week? The slow cooker to the rescue. I have so many recipes to make dinner with the slow cooker, but this one is nice enough for Shabbat dinner.
2 small carrots, peeled and cut into 1-inch cubes
1 large parsnip, peeled and cut into 1-inch cubes
1 turnip, peeled and cut into 1-inch cubes
1 cup butternut squash, peeled and cubed
1 pound cubed beef chuck
1 (28-ounce) can whole, peeled tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon mustard powder
1/2 teaspoon ground cumin
freshly ground Gefen Black Pepper
Mix together carrots, parsnip, turnip, and butternut squash in the bottom of a slow cooker. Top with cubed beef and tomatoes.
In a small bowl, combine garlic powder, onion powder, mustard powder, and cumin and sprinkle over everything.
Cook on low for six to eight hours.
Season to taste with salt and pepper before serving.
Recipe reprinted with permission from http://www.Joyofkosher.com.
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