Ingredients
- 2 kg BeefGet the boneless rump roast, it's perfect for stewing
- 100 ml Sunflower oil
- 200 g Carrot
- 200 g Onions
- 2 heads Garlic
- 600 g TurnipsYou may substitute turnips with kohlrabi
- 300 g ParsnipYou may substitute it with celeriac, but that will noticeably change the flavor
- 1 kg Potatoes
- 250 g Bell PepperUse less sweet green varieties
- 50 g Green onions
- 1 tsp Blue FenugreekThis spice brings the more original flavor to your meat
- 1 tbsp Dried mint
- 1 tbsp Dried Basil
- 500 g Tomato pasteI used the condensed homemade paste
- 1 tbsp Kosher Salt
- 100 g Sugar
- 2 pods Red Chillies
- 2 liters water
Directions
Beef stews usually ask for more time when they are prepared, because of a complex list of ingredients and, especially, this beef cut that needs longer cooking time until it becomes soft. However, its wonderful taste won’t leave anyone indifferent.
Steps
1 Done | Grab all components for this beef stew. You may need to spend some time finding some of them, but that definitely worth the effort. |
2 Done | Diagonally cut your carrots, don't try to make them too thin, otherwise it will be difficult to fry them. |
3 Done | Peel and cut the onions into segments, the garlic should be sliced thinly. |
4 Done | The carrots need more time to get ready, so get them into your work first, then fry the sliced onions and garlic. |
5 Done | Cut your beef into large pieces, try to keep them similar size. This way it will be easier to cook the meat. |
6 Done | Add the beef cuts to the vegetables in the wok. They should be partly done before adding the rest of ingredients. That's utterly important when it comes to the tomato paste. If you add it too early, your beef will be coarse, and the potatoes may even remain almost raw, due to the acid reaction. |
7 Done | Peel and slice the parsnip. |
8 Done | Peel and dice your turnips. Discard any too faded parts if found. |
9 Done | Cut the potatoes. Get the varieties that require the longer duration of cooking, so they will save their shape. |
10 Done | Mix the cut turnips, parsnip and potatoes into the wok. Cover with water. |
11 Done | Coarsely cut your green peppers. |
12 Done | Chop the onions, don't try to shred them, it isn't required. |
13 Done | Sprinkle the previously cut vegetables over the stew. |
14 Done | Grind your dried mint and basil with a mortar. Pay more attention to the blue fenugreek, press it harder to get more aroma. |
15 Done | Combine the beef stew with the spices, salt and sugar. |
16 Done | Carefully stir the tomato paste into your dish. |
17 Done | Stir the stew to prevent it from burning, however, cooking in the wok is easier because of its heavy bottom. Still, pay attention to the process. |
18 Done | The dish is ready when your potatoes become soft enough, so check them from time to time. Usually the whole cooking process takes about 80-90 minutes, depending on the particular type of meat and potatoes. You may serve your turnip beef stew with red sauce immediately. Enjoy! |
