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Turnip Beef Stew in Red Sauce

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Ingredients

2 kg Beef Get the boneless rump roast, it's perfect for stewing
100 ml Sunflower oil
200 g Carrot
200 g Onions
2 heads Garlic
600 g Turnips You may substitute turnips with kohlrabi
300 g Parsnip You may substitute it with celeriac, but that will noticeably change the flavor
1 kg Potatoes
250 g Bell Pepper Use less sweet green varieties
50 g Green onions
1 tsp Blue Fenugreek This spice brings the more original flavor to your meat
1 tbsp Dried mint
1 tbsp Dried Basil
500 g Tomato paste I used the condensed homemade paste
1 tbsp Kosher Salt
100 g Sugar
2 pods Red Chillies
2 liters water

Nutritional information

577 g
Serving Size

Amount Per Serving

570
Calories

Calories from Fat 169

18.8 g
Total Fat

Saturated Fat 4.8 g

149 mg
Cholesterol
791 mg
Sodium
1793 mg
Potassium
44.7 g
Total Carbohydrates

Sugars 20.2 g

7.3 g
Dietary Fiber
55.6 g
Protein

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Turnip Beef Stew in Red Sauce

Cuisine:
The beef stew can taste absolutely stunning with turnips, parsnip and some herbs added to it.
  • 1 h 30 min
  • Serves 12
  • Medium

Ingredients

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!

Iv Olendr

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