Bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed.
Stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. Add 4 cups water, turnips, salt, and black pepper; bring to a boil. Mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. Serve over cooked rice.
For the stew: cut the meat into small
Peel potato and turnip and cut into small diced
In a large pot, cover beef with water. Bring to a boil, cover then simmer for about 1 hour, removing any foam as necessary. Add bay leaf, peppercorns, garlic, parsley root (or turnip, if using), 1 carrot, celery and onion, cover and simmer for an additional 1 hour.
Remove meat and chop into bite-sized pieces. Strain broth into a clean pot, add remaining raw vegetables and chopped beef. Cook for another 30 mins, season and serve.
On a challenge I converted one of my best known recipes for Mediterranean Roll-Ups when we had some rather gamey venison.
This is great with any type of meat that you may have available.
remove them to a large stew pot.
Add the beef
o low, cover, and simmer stew until vegetables are done roasting
our.
Stir in potato, turnip, rutabaga, carrots, green pepper, green
Brown stew beef in oil about 5 minutes.
Add water, salt, pepper, potatoes, turnip, carrots, celery, onion, bouquet sauce, bouillon cube and bay leaf.
Cook over medium heat for about 1 1/2 hours or in oven at 350\u00b0 for 1 1/2 hours.
Mix flour and 1/2 cup water (cold).
Add to stew beef to thicken for gravy.
1 hour.
Meanwhile, peel turnip, and cut into 1 inch
ot. Mix in the carrots, turnip, parsnips, red bell pepper, yellow
Stir in potatoes, carrots, and turnip, and sprinkle on the flour
Combine peanut butter and 1/4 cup water.
Saute onion and green pepper in a little oil until soft, about 5 minutes.
In a large pot, add black-eyed peas (or meat), peanuts, water, beef stock (or water), tomatoes, tomato paste, all vegetables, spices, and peanut butter mixture. Stir well to combine.
Simmer on low heat for at least an hour, up to 4 hours, stirring occasionally. You may want to add more water to bring the stew to your desired consistency.
Serve over rice. Garnish with bananas or pineapple.
f you are using callaloo, turnip greens or kale (but not
Cut up stew beef and place in bottom of casserole dish (do not brown).
Add French onion soup and tomato soup.
Stir.
Add sliced carrots, turnip, onions and potatoes.
Cover and bake at 300\u00b0 for 2 hours.
Turn oven off and keep casserole in oven for another 45 minutes.
Do not take cover off during this 45 minute time.
In a large pot, cook beef until done.
Add onion (diced).
Cut potatoes in fourths.
Cut carrots and turnip in pieces and dump all in pot with stew beef.
Cook until all vegetables are about done.
Next add cabbage cut up over the top of recipe.
Cook until cabbage is tender.
Salt and pepper to taste.
Heat olive oil in a large pot over medium-high heat. Saute leeks until translucent, 3 to 5 minutes. Add potatoes, parsnips, turnip, celery, and carrots. Cook and stir until slightly tender and coated in oil, about 4 minutes. Add garbanzo beans, vegetable broth, beer, and parsley. Bring stew to a boil.
Reduce heat to low; cook until vegetables are tender and stew thickens slightly, about 1 hour more. Add a little water if necessary. Season with salt and pepper.
lavour and richness to the stew!).
Crumble the bacon; set
ow-empty pot, brown the stew meat for 2 or 3
ravy mixture. Stir in the turnip and carrots, cover, and simmer