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Author Notes: This warm, fragrant beef stew is chock-full of healthy turnip greens and their bottoms- delicious but often overlooked veggies common in soul food. I love to make it on a cold rainy night. Keeps well in the fridge for several days. —joannakate
- 3-4 pounds beef chuck roast or stew meat, defatted and cut into 2-inch chunks
- 1 large yellow sweet onion, chopped
- 2 medium shallots, chopped
- Freshly ground pepper to taste
- 1/3 cup flour
- 2 teaspoons dried thyme leaves
- 1 cup red wine
- 4 cups homemade or reduced sodium beef broth
- 4 cups water
- 4 turnip roots, peeled and chopped into 1/2-inch cubes
- 1 bunch fresh turnip greens, washed and cut into ribbons
- Sriracha to taste
- Salt to taste
- 1 tablespoon olive oil
- 1 russet potato with skin, chopped into 1/2-inch cubes
- Cut your chuck roast into 2 inch cubes, discarding fat. Heat olive oil in dutch oven on medium-high heat. Add meat to brown, stirring periodically. Grind pepper over meat and stir. Chop onion and shallot, add to pot and stir. Reduce heat to medium and cook until onion is soft and meat is browned (5-10 min), stirring periodically. Pour off grease.
- Increase heat to medium-high, add flour and stir continuously for 2 minutes. Add thyme and red wine, reduce heat to medium. Stir 2 minutes, deglazing pot. Add beef broth and bring to a simmer. Simmer partially covered for 3 hours, gradually adding 1/2 of the water. While stew is simmering, cut up your turnip roots and potato and set aside. Fill your sink with water and add turnip greens to soak.
- When meat is tender, add turnip roots, potato, and remaining water. Remove turnip greens from sink washing any remaining dirt off. Roll them length-wise and chop into ribbons (at 1-inch intervals). Add to pot and stir. Cover and simmer 20 minutes, adding salt to taste. Stir in sriracha. Remove from heat and let sit for 20 minutes to allow flavors to meld. Enjoy.