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Beef Stew with Turnips and Greens
Photo: Kevin McCutcheon

Beef Stew with Turnips and Greens

12 ingredients Serves 6. openrecipes
Beef Stew with Turnips and Greens

Turnips have a delicately sweet flavor when young, but as they mature they lose their sweetness and become woody—so buy them at their peak, between October and February. The greens, which are edible, should be bright green and garden fresh. If unavailable, substitute Swiss chard, dandelion greens, beet greens or kale.

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Estimated Nutrition (whole recipe, rough)

1009
Calories
46g
Protein
34g
Fat
123g
Carbs
What these numbers assume — 14 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Beef 100g cooked 250
Olive Oil 1 tbsp (14g) 119
Onion 1 medium (110g) 44
Bacon 1 slice cooked (8g) 43
Turnip 1 medium (122g) 34
Wine 2 tbsp cooking wine (30ml) 25
Tomato 1 medium (123g) 22
Black Pepper 1 tsp ground (2.3g) 6
Garlic 1 clove (3g) 4
Thyme 1 tsp dried (1.4g) 4
Bay Leaf 1 leaf (0.6g) 2
Parsley 1 tbsp chopped fresh (3.8g) 1
Salt 1 tsp (6g) 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1/4 cup olive oil
  • 2 yellow onions, finely chopped
  • 2 oz. bacon or pancetta, finely diced
  • 3 lb. chuck roast or sirloin tip, cut into 1- to 1 1/2-inch cubes
  • 1/4 cup all-purpose flour
  • 4 garlic cloves, minced
  • 6 fresh flat-leaf parsley stems, 2 fresh thyme sprigs and 2 bay leaves tied together to make a bouquet garni
  • 1 1/2 cups dry red wine
  • 3 cups beef broth
  • 1 Tbs. tomato paste
  • 1 bunch turnips with greens, turnips cut into 1/2-inch chunks and leaves stemmed and cut crosswise into strips
  • Salt and freshly ground pepper, to taste

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By williamssonoma · Recipe sourced from openrecipes

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