Ingredients
Directions
1. Trim fat from meat from beef chuck and cut into 1-inch pieces. 2. In a large skillet, cook meat, ½ at a time, in hot oil over medium heat until browned on all sides. Turn meat to brown evenly. 3. Transfer meat to a 5 to 6-quart slow cooker and add soup mix and combine to coat. 4. Add sweet potatoes, carrots, parsnips, turnip, onions and garlic. 5. In a medium bowl, mix beef broth, cranberry juice, tapioca, turmeric, cumin and cayenne pepper. Pour over meat mixture in cooker. 6. On a low-heat setting, cover and cook for 10-12 hours or 5-6 hours on a high-heat setting. 7. Serve each dish with green onions and sour cream.