Fall Vegetable and Beef Stew

This is like a healthier, fall, pot roast. It was perfect for a Sunday fall day, with pumpkin scented candles, football and a pumpkin ale.

Lots of chopping but super easy and rewarding.

3/4 cup dry red wine
1/8 balsamic vinegar
1 cup beef broth
beef chuck (trim the fat)
4 large carrots, peeled and cut into large chunks
2 large yukon potatoes, cut into chunks
1 large sweet potato, cut into large chunks
1 yellow onion, cut into large slices
2 turnips, cut into medium chunks
3 celery stalks, cut into large pieces
1 – 2 sprigs rosemary
salt and pepper

Place all the ingredients into a crockpot. Cook on low for 8-10 hours or on high for 6 hours. Serve in bowls and eat hot!

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