Winter Beef Stew with Mushrooms and Turnips

Mariel here. I literally cannot stop making soup. A close friend of mine from college subsists on a steady diet of broth and I’m starting to understand her craze for the crockpot. So, as you’ve probably guessed,  I’m sharing yet another soup recipe, although this dish is a bit heartier  – a cross between a stew and a bourguignon, really. Fancy, I know.

Serve this with a loaf of warm crusty French bread and a tall glass of red wine and it’ll be lights out for the night. If you’re looking for an equally robust lamb-based recipe, check out my mom’s incredibly rich, totally filling Scotch Broth.

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Winter Beef Stew with Mushrooms and Turnips
Serves 6-8

Quick note: Like most stews or cassoulets, these flavorful concoctions tend to taste better the day after preparation, once all of the ingredients have had a chance to mingle. I recommend making this the day before you plan to eat it, if you have the time. Before serving, reheat gently over a low flame.

Ingredients:
2.5-3lbs of beef shank (bone in) cubed, reserve the shank bone for the broth – $13.00
2 TBS olive oil – stock
3 TBS flour – stock
3 cloves of minced garlic – stock
1 large sweet onion, chopped coarsely – $0.89
5 carrots, peeled and chopped coarsely – $0.79
1 medium turnip, chopped coarsely – $0.71
1 8-oz package of white button mushrooms, sliced – $2.00
2 bay leaves – stock
2.5-3 cups red wine (I used a mix of leftover cabernet and red cooking wine) – $2.49
3 cups beef stock (I used the low-fat/low-sodium variety) – stock
2 TBS tomato paste $0.99
1 TBS butter – stock
Salt and pepper to taste – stock
Grand total assuming “well-stocked” kitchen: $20.87
Cost per serving
: $2.61

Directions:
1. In a large covered stock pot or Dutch oven, heat olive oil. Brown cubed beef on all sides, then set aside. Make sure to reserve the shank bones to later flavor the broth.

2. In the same pot, saute onions and garlic until the onions are translucent. About 10 minutes. Add the mushrooms, carrots, turnips and saute until they start to soften – about 10-15 minutes.

3. To the vegetable melange, add the cubed beef, the shank bones, the beef stock, red wine, tomato paste, bay leaf, butter and flour combining well. Bring the mixture to a boil, then reduce heat to low, cover the stock pot and simmer for 1.5 hours.

4. After 1.5 hours, uncover the stew, bring back to a boil then again reduce heat to low. Simmer uncovered for an additional hour, or until broth thickens to your liking. Stir occasionally.

5. Discard bones and bay leaves with a slotted spoon and serve.

Comments

  1. Alison says

    Am I the friend you reference here?? I’m famous! Ps, I just made a very similar recipe to this over the weekend. It’s the stuff that dreams are made of.

    • feastonthecheap says

      You are! Sounds like a stew duel is in order, tho I’d imagine yours would beat the pants off mine, what with you being an expert and all

  2. Lisa says

    Hi! I wonder if you could suggest what I can do to omit the butter because I have a kosher kitchen and really can’t mix meat and dairy products BUT think this recipe is a winner! Any suggestions for a fellow RN?

    • feastonthecheap says

      Hi Lisa- you can actually just omit it altogether. Leaving the shankbones
      to simmer in the broth makes it a really rich stew so you won’t even notice the missing butter!

  3. says

    Mary Anne – of COURSE I remember you! I love what you are creating with your daughter! I’m looking forward to following you – would love to meet up with you as well,
    best,
    Jody

    • feastonthecheap says

      So glad you remember me! I have thought of you often over the years. I was surprised to learn we have a connection through Arata. He literally gushes about your amazing talent in the garden, which as we know, it takes a lot for that boy to gush! Would love to see you next time I go north to see my mom. Stay in touch and I look forward to following The Daily Fiber! Best, M.A.

  4. Colleen says

    None of my internet searching provided me with an answer, so I’ll ask it right here. How much of either coconut flour, almond flour or garbanzo flour would I need, to substitute the what I assume to be all-purpose-flour??
    I’ve only been cooking for a year, so I’m still trying to learn!

    • feastonthecheap says

      We have swapped in rice flour for the wheat version when addressing gluten-free diets and the equation is equal. In other words – it was an even swap and the measurements were the same. We have not used the more exotic flours you mention in your question (which makes us very curious, indeed!), so our best advice is to experiment with these other options and please let us know how that works out! Thanks so very much for visiting our site!

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