Beef Stew With Turnips Recipes

SAVORY BEEF STEW

Steps:

• Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.

CLASSIC BEEF STEW

Steps:

• In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
• Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
• Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
• In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

BEEF STEW WITH ROOT VEGETABLES

Steps:

• Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
• Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

FRENCH BEEF STEW WITH OLD-FASHIONED VEGETABLES

Steps:

• Place the beef in the dutch oven with the onions and carrots and and bouquet garni. Add the red wine and the red wine vinegar. Cover and let marinate in the fridge for 24 hours.After it has fully marinated, remove the beef and pat it with paper towels to remove the excess moisture. This will enable it to brown properly and get that brown crust that is essential for the flavor of the stew.
• Heat the oil in the dutch oven over medium-high heat once the oil is very hot add the beef, a few pieces at a time. Be sure not to overcrowd the pot otherwise the beef won't brown, it will simply steam. Generously brown the pieces on all sides. Transfer them to a plate and set aside.Add the onions and cook until golden brown. Add the garlic and cook for another minute.
• Strain the contents of the marinade into a sieve over the dutch oven (DO NOT discard the marinade). Discard the onions and carrots from the marinade but keep the bouquet garni.
• Return the beef to the Dutch oven with the bouquet garni and the whole cloves. (Note: You can choose to wrap the cloves in a bit of cheesecloth or muslin so that you don't have to fish them out later from the serving on your plate.) Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.Towards the end of the hour, chop up the vegetables. (For contrast and variety, I like to chop each of the vegetables into different shapes and sizes.) Add the vegetables along with the tomato sauce, salt and pepper. Stir a bit to combine.Return everything to a boil, reduce the heat to low, cover and simmer for another hour or until the vegetables are soft. Add salt and pepper to taste. (If you think the beef can handle further cooking without falling apart, go ahead and simmer it for another 30 or more minutes, it will only get better!)
• Serve with some crusty bread.This stew is even better the next day after the flavors have had time to meld.

AUTUMN VEGETABLE BEEF STEW

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.

SLOW-COOKER BRAISED BEEF WITH CARROTS & TURNIPS

Steps:

• Combine salt, cinnamon, allspice, pepper and cloves in a small bowl. Rub the mixture all over beef.
• Heat oil in a large skillet over medium heat. Add the beef and cook until browned, 4 to 5 minutes per side. Transfer to a 5- to 6-quart slow cooker.
• Add onion and garlic to the pan. Cook, stirring, for 2 minutes. Add wine and tomatoes (with their juice); bring to a boil, scraping up any browned bits and breaking up the tomatoes. Add the mixture to the slow cooker along with carrots and turnips.
• Cover and cook on High for 4 hours or Low for 8 hours.
• Remove the beef from the slow cooker and slice. Serve the beef with the sauce and vegetables, garnished with basil, if desired.

BEEF AND WINTER VEGETABLE STEW SLOW COOKED

Steps:

• In large slow cooker arrange prepared vegetables.
• Place beef cubes atop vegetables (season beef a day ahead if you like; you can also brown beef in skillet over medium heat in a couple of teaspoons of oil before adding cubes to slow cooker, about 2 minutes to brown all sides).
• In medium bowl, gently combine stock with herbs.
• Pour stock evenly over meat and vegetables and add bay leaf.
• Cook on high for 4 to 6 hours or on low for 8 to 10 hours; cook until vegetables are tender and meat is cooked through but not overdone.
• Serve in warmed bowls or on warmed plate; serve over rice or noodles, alongside mashed potatoes, or with side of steamed new potatoes and asparagus.

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