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Beef and Turnip Stew

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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.
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Course Beef / Stew
Cuisine Amish