Beef and Turnip Stew

In addition to traditional potatoes, we added chopped turnips to this family favorite for just a hint of peppery flavor.

Beef and Turnip Stew
Makes 8 servings
  • ¼ cup all-purpose flour
  • 1½ tablespoons paprika
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon dry mustard
  • ½ teaspoon ground black pepper
  • 2 pounds beef round steak, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 4 cups beef stock
  • 2 small yellow onions, cut into eighths
  • 1 (8-ounce) can tomato sauce
  • 3 bay leaves
  • 2 teaspoons caraway seeds
  • 3 medium carrots, cut into thirds and halved lengthwise
  • 2 turnips, peeled and cut into large cubes
  • 12 ounces baby Yukon potatoes, halved
  • 8 ounces white mushrooms, quartered
  • Garnish: chopped fresh parsley
  1. Preheat oven to 325°.
  2. In a large resealable plastic bag, combine flour, paprika, 1 teaspoon salt, mustard, and pepper. Add beef to bag; seal and shake to coat beef.
  3. In a large Dutch oven, heat oil over medium-high heat until hot. In batches, cook beef until browned on all sides. Remove beef from pot.
  4. To pot, add stock, scraping any brown bits from the bottom of pot. Return beef to pot. Add onions, tomato sauce, bay leaves, caraway seeds, and remaining 1 teaspoon salt. Cover and bring to a boil.
  5. Bake for 2 hours.
  6. Increase oven temperature to 375°. Carefully add carrots, turnips, potatoes, and mushrooms; continue baking, covered, for 45 minutes. Serve garnished with parsley, if desired.