Dinner

Beef Stew with turnips and carrots is for Dinner.

Beef Stew with turnips and carrots takes 30 minutes to prepare.

Beef Stew with turnips and carrots takes 120 minutes to cook.

Beef Stew with turnips and carrots makes 10 servings.

The ingredients for Beef Stew with turnips and carrots are:

3 tbsp Olive Oil
1 tbsp Butter, unsalted
2-1/2 pounds beef stew meat
Salt and pepper
1 cup, chopped Onions, raw
3 clove Garlic , minced
4 oz. Tomato Paste ( weigh this, if possible)
1 32-oz. carton Kitchen basics beef stock (or 4 cups beef broth)
1- 1/2 tsp Lea & Perrins, Worcestershire Sauce
2 bay leaves
1 tsp Salt
2 cups diced Carrots
2 cups diced Turnips
2 tbsp Parsley

Here is how you make Beef Stew with turnips and carrots:

Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, add half the stew meat. Sprinkle with salt and pepper. Saut? until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon, and put it on a plate. Add the rest of the meat to the pot and salt & pepper, and brown it too. Remove it to the same plate. Set the meat aside. Add the onion and garlic to the pot, stirring to coat it in all the brown bits at the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions & garlic, and let cook for two more minutes while stirring.Pour in the beef stock, stirring constantly. Add the Worcestershire Sauce, salt, bay leaves, and sugar. Turn heat down and let simmer covered for 1-1/2 to 2 hours on top the stove OR put covered pot in a 325 oven and let bake 3 to 4 hours. About 45 minutes to an hour before you eat, add the carrots and turnips. Stew is done when carrots and turnips are done to your liking.Stir in the parsley and serve in bowls over your choice of mash: potatoes, cauliflower, celery root, or parsnip.Serving Size:?Makes about 10 cups including the broth. Serving size is 1 cup.

The nutritional information for Beef Stew with turnips and carrots is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 221.4

• Total Fat: 9.4 g
• Cholesterol: 63.1 mg
• Sodium: 633.7 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 2.0 g
• Protein: 23.9 g

The dietary needs meet for Beef Stew with turnips and carrots is Low Carb