"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Turnip Stew Recipe

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This recipe for Turnip Stew, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Harriet Duhe' Melancon from the kitchen of Gertrude Siears Duhe'
Added: Saturday, February 24, 2007


1 - 2 pounds seven steak, cut into even sizes (I cut them into strips)
2 tablespoons vegetable oil
1/2 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
teaspoon cayenne
2 tablespoons flour
1 pound turnips, peeled and cubed (about 2 cups)
2 cups water

Toss the beef with salt & pepper. Heat the oil in a large stew pot over medium-high heat. Add the beef and brown evenly. When the beef is brown, remove from the pot. Set aside.

Add the flour to the oil in the pot. Stirring constantly for 4 to 5 minutes, make a medium brown roux, slightly darker than peanut butter.

Add the onions, bell peppers, and celery and cook for 2 to 3 minutes, or until slightly wilted. Return the beef to the pot and cook, stirring constantly, for 3 to 4 minutes. Add the turnips and water. Stir to mix well. Season with salt and pepper to taste. Bring to a boil, reduce heat to medium-low, and cook stirring occasionally, for 40 to 45 minutes or until the beef and turnips are tender.

You may need to add water if it cooks down too much. You will have to judge it as you go.

Serve over rice.

Personal Notes:
Personal Notes:
This is Sluggo and Mamma's favorite. I put this recipe in at Sluggo's request--- this is one of those foods that makes him smile! I have to cook it often when turnips are in season, because it's Allie's all time favorite meal! Good old fashion stew!




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