beef stew with turnips

8  ounces		stewing beef, raw and cubed
6  ounces		carrots, peeled and cut into chunks
6  ounces		1 small swede, peeled and chopped
1  lb.		turnips, peeled and chopped
1/2  cup		onion, chopped
1  cup		fresh kale, 1 leaf, washed and chopped
1		beef oxo cube
1/4  cup		splash of red wine
1  teaspoon		worcestershire sauce
1  cup		can of baked beans (optional)

Tip: For nutritional information on all the ingredients in beef stew with turnips just click on each ingredient name. Then adjust the serving size for any beef stew with turnips ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Brown the meat in a skillet with a small amount of oil.
Add all the chopped vegetables to the slow cooker,
then make up the oxo cube with boiling water, 1 pint and pour on top of the vegetables.
Add the meat to the slow cooker with the seasonings, wine, and let cook for 8 hours on a low setting until meat is tender.
When it's done, you can add the baked beans if desired
And pour into bowl on top of 1-2 freshly boiled potatoes if you are including potatoes in your meal.