Winter Beef Stew with Mushrooms and Turnips

by feastonthecheap on December 9, 2009

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.