Best Beef Stew With Turnips Recipes

SLOW-COOKER BRAISED BEEF WITH CARROTS & TURNIPS

Slow-Cooker Braised Beef with Carrots & Turnips image

The spice blend in this healthy beef stew recipe--cinnamon, allspice and cloves--may conjure images of apple pie, but the combo is a great fit in savory applications too. Serve over creamy polenta or buttered whole-wheat egg noodles.

Provided by Hilary Meyer

Time 4h

Number Of Ingredients 14

Ingredients

1 tablespoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground pepper
¼ teaspoon ground cloves
3-3 1/2 pounds beef chuck roast, trimmed
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, sliced
1 cup red wine
1 (28 ounce) can whole tomatoes, preferably San Marzano
5 medium carrots, cut into 1-inch pieces
2 medium turnips, peeled and cut into 1/2-inch pieces
Chopped fresh basil for garnish

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.

Nutrition Facts : Calories 318 calories, Carbohydrate 12.8 g, Cholesterol 98.9 mg, Fat 10.7 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 3.2 g, Sodium 538.4 mg, Sugar 6.2 g

BEEF STEW WITH ROOT VEGETABLES

Beef Stew with Root Vegetables image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
1 tablespoon butter
2 pounds beef stew meat
3 cloves garlic, minced
1 medium onion, diced
1 can or bottle beer
4 cups beef broth, more as needed
1 tablespoon Worcestershire sauce
2 to 3 tablespoons tomato paste
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
2 carrots, roughly sliced
2 parsnips, roughly sliced
1 small turnip, roughly sliced
2 tablespoons all-purpose flour, optional
Minced fresh parsley, for garnish

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.

BEEF STEW WITH TURNIPS

BEEF STEW WITH TURNIPS image

Categories Soup/Stew

Yield 6 servings

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
2 yellow onions, finely chopped
2 ounces bacon or pancetta, finely diced
3 pounds beef stew meat such as chuck roast or sirloin tip, cut into 1 to 1 1/2 inch cubes
1/4 cup flour
4 garlic cloves, minced
6 fresh parsley stems
2 fresh thyme sprigs
2 bay leaves
1 1/2 cups dry red wine
3 cups beef or veal stock
1 tablespoon tomato paste
4 turnips or 15 baby turnips, peeled and larger ones cut into wedges
1 bunch turnip greens, stems removed and leaves cut crosswise into strips
Salt and pepper, to taste

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