Turnips lend an earthy flavor and a texture that is similar to potatoes--but with fewer carbs--to this rich and flavorful beef stew.

Hilary Meyer
Source: EatingWell.com, July 2018


Recipe Summary

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add beef, onion, mushrooms, rosemary, salt and pepper. Cook, stirring, until the meat has browned an all sides, 5 to 8 minutes. Stir in flour and tomato paste; cook, stirring, for 1 minute. Add wine and cook for 1 minute more, scraping up any browned bits from the bottom of the pan. Add broth, turnip and carrot. Bring to a boil. Partially cover and reduce heat to maintain a simmer. Cook, stirring occasionally, until the beef and vegetables are tender and the broth has thickened slightly, about 30 minutes.



To make ahead: Refrigerate stew for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.

Nutrition Facts

206 calories; protein 21.4g; carbohydrates 6.2g; dietary fiber 0.8g; sugars 2.3g; fat 9.2g; saturated fat 2.4g; cholesterol 48.4mg; vitamin a iu 50.3IU; vitamin c 2.3mg; folate 19.5mcg; calcium 24.4mg; iron 2.5mg; magnesium 26.5mg; potassium 610.4mg; sodium 423.5mg; thiamin 0.1mg.

Reviews (1)

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Rating: 4 stars
This was more like a meaty stoup than a hearty stew. I do love the turnips here. Have you tried raw turnips they are great in salads use for dips etc. One of my all time fave veggie stews Turnips potatoes carrots parsnips onions garlic and cabbage in homemade veggie stock. Depending what I have on hand other greens and beans go in too!! And a pasali (?) chili pepper. Everything goes into an old crock left over from my first slow cooker into the over 325 for 1 hour covered. then uncovered until nice and thick. I eat this breakfast lunch and dinner. Really good with scrambled eggs and thick baked beans!raf Read More