BEEF STEW TURNIPS RECIPES

Name: Sunday Night Stew
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 servings
Ingredients: 3 tbsp. olive oil; 1 tbsp. butter; 2 lb. beef stew meat (chuck roast cut into chunks); Salt and pepper; 1 whole medium onion, diced; 3 cloves garlic, minced; 4 oz. tomato paste; 4 c. low sodium beef stock or broth, more if needed for thinning; Several dashes Worcestershire; 1/2 tsp. sugar; 4 whole carrots, peeled and diced; 2 whole turnips, peeled and diced; 2 tbsp. minced fresh parsley; 5 lb. russet potatoes, peeled; 1 package (8-ounce) cream cheese, softened; 1 stick butter, softened; 1/2 c. heavy cream; 1 tsp. seasoned salt; Salt and pepper, to taste

BEEF STEW WITH POTATOES RECIPE - HOW TO MAKE SUNDAY NIGHT ...

Beef Stew With Potatoes Recipe - How to Make Sunday Night ... image

Tender beef stew with potatoes, carrots, root vegetables, and a side of mashed potatoes is the perfect Sunday night dinner.

Provided by Ree Drummond

Categories comfort food dinner main dish meat soup

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 8 servings

Number Of Ingredients 19

Ingredients

3 tbsp. olive oil
1 tbsp. butter
2 lb. beef stew meat (chuck roast cut into chunks)
Salt and pepper
1 whole medium onion, diced
3 cloves garlic, minced
4 oz. tomato paste
4 c. low sodium beef stock or broth, more if needed for thinning
Several dashes Worcestershire
1/2 tsp. sugar
4 whole carrots, peeled and diced
2 whole turnips, peeled and diced
2 tbsp. minced fresh parsley
5 lb. russet potatoes, peeled
1 package (8-ounce) cream cheese, softened
1 stick butter, softened
1/2 c. heavy cream
1 tsp. seasoned salt
Salt and pepper, to taste

Steps:

For the Stew:
For the mashed potatoes:

EMERIL'S BEST BEEF STEW RECIPE | FOOD NETWORK

Emeril's Best Beef Stew Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 28

Ingredients

1 tablespoon Essence, recipe follows
1 tablespoon all-purpose flour
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
1 medium yellow onion, cut into medium dice
2 stalks celery, cut into medium dice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup button mushrooms, quartered
1 tablespoon chopped garlic
1 bay leaf
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 cup dry red wine
2 1/2 cups beef broth
3 parsnips, peeled and cubed
2 turnips, peeled and cut into 1/2-inch cubes
2 cups chopped collard greens
2 tablespoons chopped fresh parsley leaves
Rice, for serving
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve.
Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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