Beef stew with turnips

One of our favorite ways to enjoy turnips is to add to beef stew. It is a great introduction if you’ve never tried turnips or grew up thinking you hated them.

2 Tbsp neutral oil, such as canola

2 pounds stewing beef, trimmed and cut into 2-inch cubes

1 large onion, chopped

4-5 carrots, peeled and chopped

1 pound turnips, peeled and chopped

1 pound potatoes, washed and chopped. You can peel them if you’d like, we prefer with the skins on.

6 Tbsp flour

3-4 cups beef stock

1 tsp dried thyme

1 Tbsp Worcestershire sauce

Salt and pepper to taste

Season the beef with salt and pepper and set aside. Add the oil to a Dutch oven or other heavy bottomed stock pot. Heat over medium-high until just shimmering. Add the beef in batches and brown on all sides. A good sear at this step will help enrich the overall flavor of the stew.

After all the beef is browned and removed from the pan, add all of the vegetables and cook for 4-5 minutes. Add the flour by sprinkling on top of the vegetables. Stir to combine and coat the vegetables. This will absorb the oil and form the base of the roux to help thicken the stew. Add the beef back to the pot.

Add enough of the stock to almost cover all of the beef and vegetables. Season with thyme and Worcestershire sauce. Bring to a boil and reduce to a low simmer. Cover and allow to cook for at least an hour, longer is better. Add stock if the stew is over-thickening or has lost too much moisture.

Check and adjust seasoning just prior to serving.