Beef Stew With Turnips Food

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.

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.

BRAISED BEEF WITH RADISH OR TURNIPS

Steps:

• Cut the beef into cubes about 1 - 1 1/2 inch thick. Peel the radish or turnips and cut into cubes about the same size. (If using regular radishes, peel and thinly slice).
• Combine the dark soy sauce, rice wine or sherry and green onion in a small bowl. Set aside.
• Heat 1 tablespoon oil in large pot on medium heat. Add the ginger and garlic and then the beef. Cook for 4 - 5 minutes to brown the beef, turning it over at least once.
• Stir in the soy sauce mixture and allow to cook for a minute. Add the water and bring to a boil. (Add the pepper at this time if using). Turn down the heat, cover, and simmer for 1 hour (in simmering the temperature is just below the boiling point).
• Add the radish and stir in the sugar. Simmer, uncovered, for 20 more minutes. Taste and adjust seasoning, add more pepper and/or salt if desired.

TURNIP STEW-ARABIC STYLE

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.

BEEF AND CABBAGE STEW

Steps:

• Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
• Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
• Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

ROOT STEW

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.

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.