Beef Stew with Turnips and Savory Spiced Broth
A rich, hearty stew with tender chunks of beef, buttery vegetables, and deep savory flavor.Â
Ingredients
2 Tbsp butter (for searing and finishing)
1 lb beef stew meat, cut into bite-sized cubes
Salt and pepper, to taste
½ tsp garlic powder
½ cup chopped onion
2 cloves garlic, minced
½ cup chopped celery
1 cup chopped turnip
½ cup chopped mushrooms
1½ cups beef broth (no sugar added)
1 Tbsp tomato paste
1 tsp apple cider vinegar
1 tsp soy sauce (or coconut aminos)
½ tsp ginger paste
½ tsp ground mustard
Pinch of cinnamon
½ tsp onion powder (in addition to the fresh onion)
2 Tbsp heavy cream (stirred in at the end)
Fresh parsley, for garnish
Macronutrients
(whole pot)
Protein: 86g
Fat: 123g
Carbs: 22g
Preparation
Season the beef stew meat (1 lb) with salt, pepper, and garlic powder (½ tsp).
In a Dutch oven or deep pot, melt butter (2 Tbsp) over medium-high heat. Sear the beef in batches for 5–6 minutes total until browned on all sides. Remove and set aside.
Add chopped onion (½ cup), celery (½ cup), and mushrooms (½ cup). Sauté for 3–4 minutes until softened. Add minced garlic (2 cloves) and cook for 30 seconds more.
Stir in tomato paste (1 Tbsp), apple cider vinegar (1 tsp), soy sauce (1 tsp), ginger paste (½ tsp), ground mustard (½ tsp), cinnamon (pinch), and onion powder (½ tsp). Mix thoroughly to coat the vegetables and toast the spices.
Return the seared beef to the pot along with chopped turnip (1 cup) and beef broth (1½ cups). Bring to a boil, then reduce the heat to low. Cover and simmer for 1½ to 2 hours, or until the beef is tender.
Remove the bay leaf if used, garnish with chopped fresh parsley, and serve hot—perfect on its own or with a rich side like mashed cauliflower.
Scaled - 2 sets 95#