BEEF STEW WITH TURNIPS
Steps:
- In a large pot over medium heat, warm olive oil Add onion and bacon and saute until onions are soft (about 10 minutes) Using a slotted spoon, transfer onion and bacon to a plate and set aside Working in batches, add the beef to the pot in a single layer, do not crowd the pot. Cook uncovered turning occasionally, until golden brown on all sides (7-10 minutes) When all meat is browned, return to pot, sprinkle with flour and cook, stirring until meat is evenly coated (about 1 minute) Return onion and bacon to pot and add garlic Using kitchen string, tie parsley stems, thyme sprigs and bay leaves into a bundle and add to pot Raise heat to high, pour in wine and bring to a boil, stirring to scrape up any browned bits from the pot bottom Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced by 1/4 (3-5 minutes) Add stock and tomato paste and stir well Bring to a boil over high heat, reduce to low, cover and simmer until the meat is tender when pieced with a knife (1 1/2-2 hours) Remove the herb bundle and discard Add turnips, cover and cook until tender when pierced by fork (about 15 minutes) Add turnip greens, cover and cook until wilted (about 2 minutes) Season with salt and pepper
TURNIP STEW-ARABIC STYLE
A wonderful combination of turnips and beef in tomato broth served over white rice.
Provided by HESANTONE
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed.
- Stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. Add 4 cups water, turnips, salt, and black pepper; bring to a boil. Mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. Serve over cooked rice.
Nutrition Facts : Calories 350.6 calories, Carbohydrate 29.9 g, Cholesterol 65.7 mg, Fat 15.2 g, Fiber 2.6 g, Protein 22.9 g, SaturatedFat 5.9 g, Sodium 240.5 mg, Sugar 10.8 g
AUTUMN VEGETABLE BEEF STEW
THIS RECIPE was given to me by a dear friend many years ago. Served with homemade bread and a green salad, it makes a wonderful meal. Even people who don't like turnips find they enjoy their distinctive flavor in this stew. -Martha Tonnies, Ft. Michell, Kentucky
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Combine salt, pepper and paprika; toss with beef. In a large saucepan over medium heat, brown beef in oil. Sprinkle with flour; stir well. Add water, onion, tomato sauce, bouillon, caraway seeds and bay leaf. Cover and simmer for 1 hour. , Add potatoes, turnips and carrots; cover and simmer 45 minutes or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 297 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1249mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 29g protein.
ROOT STEW
While inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I'm in the mood to change things up, I add potatoes or chicken. -Maria Davis, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan; sprinkle with salt and pepper., In same pan, heat remaining oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic; cook and stir 1 minute. Stir in bay leaves, thyme, beef and broth; bring to a boil. Bake, covered, 1 hour., Peel and cut remaining vegetables into 1-in. pieces; add to Dutch oven. Bake, covered, until beef and vegetables are tender, 1 to 1-1/4 hours. , In a small bowl, mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves.
Nutrition Facts : Calories 227 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 676mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
CHINESE-STYLE BRAISED BEEF WITH TURNIPS
Steps:
- In a 1 1/2-quart microwave-safe dish stir together the water, the soy sauce, the Sherry, the gingerroot, the cinnamon, the sugar, the salt, and the aniseed, add the chuck, spreading it evenly, and microwave the mixture, covered, at high power (100%) for 20 minutes. Stir in the turnips and microwave the mixture, covered, at high power for 15 minutes. Stir the cornstarch mixture, stir it into the stew, and microwave the stew, covered, at high power for 2 minutes. Sprinkle the stew with the coriander and serve it with the rice.
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