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
- Preheat oven to 325°.
- 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.
- 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.
- 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.
- Bake for 2 hours.
- Increase oven temperature to 375°. Carefully add carrots, turnips, potatoes, and mushrooms; continue baking, covered, for 45 minutes. Serve garnished with parsley, if desired.