Looking for a great stew recipe to use up some beef stew meat and some lamb stew meat in the freezer? This is a great stew recipe, with a lot of flavor in it. The flavor that results from slow cooking, after combining the meat, vegetables and red wine together is wonderful.
And while this recipe has a lot of meat, it also uses a lot of vegetables. There are onions, celery, carrots, tomatoes and turnips in this recipe. If you want even more vegetables and even less meat, just add more veggies to this recipe, it is that simple. You can add more turnips and carrots, or you can also add parsnips, and other root vegetables.
And if you don’t have lamb, you can use all beef in this recipe. Beef with will taste delicious with all the wine and vegetables. Just use more beef, if that is all you have. And follow this recipe while using beef, and you will have a delicious stew, as a result.
Here are a few more stew recipes: Lamb, Chickpeas and Beef Stew Recipe, Lamb Stew Recipe With Carrots And White Beans, Beef Stew Recipe With Mushrooms, Easy Chili Recipe With Beef.
This stew is very simple to make. First, cut the beef and lamb into bite sized pieces. If your meat is fatty, cut out the fat, as you are cutting the meat into pieces. Add oil to a dutch oven. Once the oil is heated through, saute the beef and lamb for 5-8 minutes, while turning occasionally. Next, add chopped onions, celery and carrots. Saute for 5-6 more minutes, while stirring occasionally. Make sure that the meat and the vegetables are all mixed together.
Next, add some red wine, and let it evaporate for a few minutes. Season the stew with salt and pepper, and stir. Add crushed tomatoes and some water, to cover the meat, and simmer the stew. Add turnips, and continue cooking until the lamb, beef and vegetables are all soft.
Once the stew is ready, sprinkle it with parsley, and serve it with a simple salad, such as Mesclun Greens Salad With Radishes And Coriander, Green Bean Recipes With Radishes, Red Onions And Dill, Tomato, Cucumber, Feta And Olives Salad With Croutons.
If you want, in addition to the salad, you can also serve this Beef And Lamb Stew With Turnips And Carrots with a very simple side dish, such as Basmati Rice With Dill or Mashed Potatoes.
Ingredients For Beef And Lamb Stew With Turnips And Carrots
1 Tablespoon of Canola Oil
1-1.5 Pounds of Stew Beef
1-1.5 Pounds of Stew Lamb
1 Large Yellow Onion (or 2 Medium Onions)
3-4 Large Carrots
2 Large Stalks of Celery
1/2 Cup of Red Wine
5 Tablespoons of Crushed Tomatoes
2 Large Turnips
A handful of Parsley
Freshly Ground Black Pepper
How To Make Beef And Lamb Stew With Turnips And Carrots
Peel, wash and chop onions. Peel, wash and chop celery. Peel, wash and chop carrots and turnips.
If the beef and lamb have some fat on them, make sure to cut off most of the fat. Cut the beef and lamb into bite sized pieces.
Heat up on the oil in a dutch oven. Once the oil is hot, add both beef and lamb, and cook for 5-8 minutes, while stirring the meat occasionally. Add onions, celery and carrots to the pot. Continue cooking and stirring the stew for 5-6 more minutes, stirring occasionally.
Add wine, and let it deglaze and evaporate for a few minutes. Season the stew with a bit of salt and black pepper, and stir to mix them in. Add crushed tomatoes and stir some more. Add water, to cover the meat, and stir.
Bring the stew to a boil, then lower the heat and simmer the stew for about an hour. Add the turnips to the stew. Cook until the turnips and the meat are soft.
Wash and chop the parsley. Sprinkle the stew with parsley before serving the stew. Serve the stew with a simple salad.