BEEF STEW WITH TURNIPS

BEEF STEW WITH TURNIPS image

Yield 6 servings

Number Of Ingredients 15

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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