"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

Turnip Stew Recipe

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This recipe for Turnip Stew, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Allie Bourgeois
Added: Friday, March 16, 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 my personal favorite, I don't make it too often, I get Harriet to make it for me, so this is her recipe ... but my favorite, so I wanted it in here! I could eat this every day and never get tired of it.




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