Beef Stew with Turnips and Greens
adapted from Williams-Sonoma Soup of the Day, by Kate McMillan
Ingredients:
- 1/4 cup olive oil
- 2 yellow onions, finely chopped
- 2 oz. bacon or pancetta, finely diced
- 3 lb. chuck roast, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 4 garlic cloves, minced
- 6 fresh flat-leaf parsley stems, 2 fresh thyme sprigs and 2 bay leaves tied together to make a bouquet garni
- 1 1/2 cups dry red wine
- 3 cups broth
- 1 Tbs. tomato paste
- 1 bunch turnips with greens, turnips cut into 1/2-inch chunks and leaves stemmed and cut crosswise into strips
- Salt and freshly ground pepper, to taste
Directions:
- In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and sauté until the onions are soft, about 10 minutes. Transfer to a plate.
- Working in batches, add the beef to the pot in a single layer and cook, turning occasionally, until golden brown on all sides, 7 to 10 minutes. Transfer to a bowl. Return all the meat to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot, and add the garlic and bouquet garni.
- Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Stir in the broth and tomato paste, increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the meat is tender, 1 1/2 to 2 hours.
- Remove the bouquet garni and discard. Add the turnips, cover and cook until tender, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately. Serves 6.
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