Beef and Turnip Stew
Ingredients
- ¾ lb. beef bottom round, eye round, or chuck steak, cubed
- 2 tsp. olive oil
- 1 tsp. rosemary 2 tsp. if fresh
- 2 onions sliced
- 3 cloves garlic minced
- 2½ cups beef broth
- 1 T. tomato paste
- ¼ tsp. pepper
- 6 turnips cleaned and cut into ½-inch cubes
- 4 carrots peeled and sliced
Instructions
- Brown beef cubes in olive oil.
- When meat has been browned on all sides, add the rosemary, onions, and garlic and cook for 2 to 3 minutes, stirring constantly.
- Stir in broth, tomato paste, and pepper.
- Cover and cook for 45 minutes or until meat is thoroughly cooked and tender.
- Add the turnips and carrots and cook about 20 minutes or until the vegetables are tender, stirring occasionally.
