Beef with Turnips, Tomatoes, and Celery (Serves 4)
The lowly turnip root is now one my favorite vegetables based upon its role in this savory dish of stew beef and vegetables cooked in chicken broth.
Prep Time: 15 minutes
Cook Time: 60 minutes
One pound of beef for stew
Two fist-sized turnip roots
28-ounces of fire roasted diced tomatoes (canned)
10 stalks of celery
8 ounces of mushrooms (fresh or canned)
20 peeled baby carrots
One sweet yellow onion
32-ounces of low sodium chicken broth (Imagine Organic includes no sugar, cane juice, or soy)
4 cloves of garlic
Extra virgin olive oil
Red chili powder
Ground coriander powder
Peel turnip roots and slice into bite-sized pieces. Chop onion, celery, mushrooms, and carrots into bite-sized pieces. Cut beef into bite-sized cubes.
Heat 3-4 tablespoons of olive oil over medium heat in a stew pot. Add chopped onion and let cook for a few minutes. Add chicken broth, the rest of the vegetables, and the beef. Add about one teaspoon each of salt, black pepper, and ground coriander powder. Add about 1/2 teaspoon of red chili powder for heat. Press garlic into the mix or add finely chopped. Stir well and let cook until mixture is begins to boil. Reduce heat, cover pot, and let mixture simmer about 50 minutes.
Notes: My wife had rejected several meal ideas which included turnip roots over the past week, but I prepared this dish without her consent. Historically she does not like tomatoes or celery. She ate this meal and liked it! Cooking in chicken broth is magic. Years ago when I was first began cooking, I learned that adding tomato paste could make almost any recipe edible. Now my magic is chicken broth.
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