Dinner Meat

Beef Stew With Turnips, Carrots And Green Peas

beef stew with turnips carrots and green peas Beef stews are the ultimate comfort food to have, especially at the end of a busy work or school week. I usually like to make extra because they taste a lot better the next day, which of course saves me time in the kitchen.

This beef stew with turnips, carrots and green peas recipe can also be made in a slow cooker. Just reduce the amount of water to 1/2 a cup. I would still the brown the meat and cut the vegetables in bigger chunks. I wouldn’t add the green peas till the end.

Enjoy!

Prep time: 15 minutes

Cook time: 2 hours

Ingredients:

1 lb of beef stew
1 small chopped onion
2 cloves of garlic
Salt and pepper
1 1/2 teaspoon of ground ginger
1 1/2  teaspoon of turmeric
1 tablespoon of olive oil
1 tablespoon of chopped cilantro
1 (14.5 oz )can of diced tomatoes
2 bay leaves
2 carrots cut length wise
1 turnip, peeled and cut into wedges
1 cup of frozen green peas
3 cups of water

Directions:

beef stew with turnips carrots and green peas 1 In a dutch oven or a heavy pot combine the meat, onion, garlic, olive oil and cilantro. Season with salt, pepper, turmeric and ground ginger. Mix well and place over low medium heat. beef stew with turnips carrots and green peas 2 Brown the meat with the onion, garlic and spices for 10 to 15 minutes.
This step is very important. It will help lock in all the flavors from the onion, garlic and spices into the meat.
Most recipes call for browning the meat by only seasoning it with salt and pepper. I believe that the meat will have a lot more flavor if you brown it with all your spices. beef stew with turnips carrots and green peas 3 Add the tomatoes, water and bay leaves. Cook on low medium heat for 90 minutes or until the meat is fork tender. beef stew with turnips carrots and green peas 4 Once the meat is cooked, add the turnips and carrots. Cook for another 10- 15 minutes until the vegetables are fork tender as well. beef stew with turnips carrots and green peas 5 Add the frozen green peas directly to the pot and simmer for about 5 minutes. beef stew with turnips carrots and green peas 6 Serve the beef stew with turnips, carrots and green peas hot with bread or steamed rice.

Beef Stew With Turnips, Carrots And Green Peas
 
Loubna El Maziati:
Serves: 6
Ingredients
  • 1 lb of beef stew
  • 1 small chopped onion
  • 2 cloves of garlic
  • Salt and pepper
  • 1½ teaspoon of ground ginger
  • 1½ teaspoon of turmeric
  • 1 tablespoon of olive oil
  • 1 tablespoon of chopped cilantro
  • 1 (14.5 oz )can of diced tomatoes
  • 2 bay leaves
  • 2 carrots cut length wise
  • 1 turnip, peeled and cut into wedges
  • 1 cup of frozen green peas
  • 3 cups of water
Directions
  1. In a dutch oven or a heavy pot combine the meat, onion, garlic, olive oil and cilantro. Season with salt, pepper, turmeric and ground ginger. Mix well and place over low medium heat.
  2. Brown the meat with the onion, garlic and spices for 10 - minutes.
  3. Add the tomatoes, water and bay leaves. Cook on low medium heat for 90 minutes or until the meat is fork tender.
  4. Once the meat is cooked, add the turnips and carrots. Cook for another 10- 15 minutes until the vegetables are fork tender as well.
  5. Add the frozen green peas directly to the pot and simmer for about 5 minutes.
  6. Serve the beef stew with turnips, carrots and green peas hot with bread or steamed rice.

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