I love beef stew. We had a cold, rainy day this past Saturday and I mentioned making some, which Sean immediately agreed to. The only problem is the potatoes…. how can you have beef stew without potatoes?!? Blasphemy…
Thankfully, I’ve been playing around with some mashed turnip recipes to bring to Thanksgiving, so I had turnips on the brain. And even better- Stop and Shop has them cut and peeled! WAAAY Better then having to use a hammer on a knife to get those puppies prepped.
So with 1/3rd the calories AND carbs of potatoes, I give you: Guinness Beef Stew with Turnips!
Guiness Stew with Turnip
- 2 tbsp Oil I use Avocado Oil
- 1.5 lb Stewing Beef
- 0.5 lb Turnip Peeled and Cubed
- 3 Carrots, large Peeled and Cut
- 1 Onion, large Peeled and Diced
- 16 oz Guinness, Original
- 1 cup Beef Stock
- 14.5 oz Tomato Sauce
- 2 tbsp Thyme
- 2 tbsp Rosemary
- 1 tbsp Italian Seasoning
- Salt, to taste
- Pepper to Taste
Add oil to a large pot of medium heat until it shimmers and moves easily when tilted.
Add stewing beef to the pot, moving pieces around until the outside is browned, 5-10 min based on chunk size (do not fully cook it at this point).
Add the chopped vegetables in, the liquids, and seasoning. Mix and make sure the meat and veggies are almost entirely submerged. Add more beef stock and/or beer if needed.
Bring the pot to a light boil - 1-2 bubbles should appear a second. It will have the rhythm of a low chuckle.
If the consistency of the liquid is like a thick soup, boil for 2 hours covered with a lid, 1 hour uncovered.
If consistency is thin, boil with a lid for 1 hour lidded, 2 hours without the lid.
When turnips reach the consistency of cooked potato (easily pierced by a fork, slides off easily), you're done! Let it cool and dig in!
My beef was tough to chew.
You really have to slow cook the beef after a quick sear to get it tender. The longer and lower the heat while you cook it, the more the collagen that’s tough and chewy will break down. If you have the time and equipment, slow cooking this recipe after searing the beef results in the meat falling apart from tenderness. I prefer not to as it’s harder to ensure the right liquid consistency.
My sauce is too thin!
Here, you can either cook the stew longer without a lid at a slightly higher heat, or add a tablespoon of arrowroot as a thickener until you reach the consistency you want.