Beef Stew with Turnips (Beef Bourguignonne)
- 1/4 cup olive oil
- 2 yellow onions, finely chopped
- 2 oz. bacon or pancetta, finely diced
- 3 lb. beef stew meat such as chuck roast or
sirloin tip, cut into 1 to 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 4 garlic cloves, minced
- 6 fresh flat-leaf parsley stems
- 2 fresh thyme sprigs
- 2 bay leaves
- 1 1/2 cups dry red wine such as Cabernet
Sauvignon or Côtes-du-Rhône
- 3 cups beef or veal broth
- 1 Tbs. tomato paste
- 4 turnips or 15 baby turnips, peeled and larger
ones cut into wedges
- 1 bunch turnip greens, stems removed and
leaves cut crosswise into strips
- Salt and freshly ground pepper, to taste
Working in batches, add the beef to the pot in a single layer; do not crowd the pot. Cook, uncovered, turning occasionally, until golden brown on all sides, 7 to 10 minutes. When all the meat is browned, return it 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. Using kitchen string, tie the parsley stems, thyme sprigs and bay leaves into a bundle and add to the pot as well.
Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up any browned bits from the pot bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Add the broth and tomato paste and stir well. Increase the heat to high, bring to a boil, then reduce the heat to low, cover and simmer until the meat is tender when pierced with a knife, 1 1/2 to 2 hours.
Remove the herb bundle and discard. Add the turnips, cover and cook until tender when pierced with a fork, 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.