2 yellow onions, finely chopped

2 oz. bacon or pancetta, finely diced

3 lb. chuck roast or sirloin tip, cut into 1- to 1 1/2-inch cubes

1/4 C. all-purpose flour

4 garlic cloves, minced

6 fresh flat-leaf parsley stems, 2 fresh thyme sprigs and 2 bay leaves tied together to make a bouquet garni

1 1/2 C. dry red wine

3 C. beef broth

1 Tbs. tomato paste

1 bunch turnips with greens, turnips cut into 1/2-inch chunks and leaves stemmed and cut crosswise into strips

Salt and freshly ground pepper, to taste

 

In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and sauté until the onions are soft, about 10 minutes. Transfer to a plate. Working in batches, add the beef to the pot in a single layer and cook, turning occasionally, until golden brown on all sides, 7 to 10 minutes. Transfer to a bowl. Return all the meat to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot, and add the garlic and bouquet garni. Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Stir in the broth and tomato paste, increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the meat is tender, 1 1/2 to 2 hours. Remove the bouquet garni and discard. Add the turnips, cover and cook until tender, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately.

 

 

 

 

Yield:

Calories:

Fat:

Fiber: