bvtaylor
Wed, Jan-21-04, 21:53
This is by no means any sort of authentic dish--I made it up tonight, but my husband and I thought it was delish and even my son who is a picky eater loved it. Good warm comfort food.
3-4 lbs beef stew meat in chunks
4 turnips (about 8 oz each), peeled and cut in chunks
1/4 cup grapeseed oil
1 1/2 cups of water
4 - 8 oz weight mushrooms, sliced
1/2 medium onion sliced
2 tbsp butter
1 - 2 cups heavy cream
1/2 cup parmesan cheese
seasoning to taste (salt, pepper, oregano etc. -- Cavender's Greek Seasoning is perfect by itself).
In a dutch oven style pan, pour in the grapeseed oil, and brown the beef on high. Once it is brown, sprinkle seasonings on the beef, add the turnip chunks, add water, cover pan, reduce temperature to low/simmer and set timer for 2 hours.
When there is about 20 minutes left, melt butter in a sautee pan and sautee the mushroom and onion slices until they are tender. Then pour them into the pan with the beef. Add the cream and parmesan cheese, and let the whole thing simmer until the 2 hours are up. :yum:
Should make 6 - 8 large low-carb servings.
Can be served with a dollop of sour cream or a touch of hot sauce.
NOTE: To keep mushrooms in a stew from being bitter, I make a habit of sauteeing them with onions in butter and add them close to the end of the cooking cycle. This also helps retain the flavor of the onion.
3-4 lbs beef stew meat in chunks
4 turnips (about 8 oz each), peeled and cut in chunks
1/4 cup grapeseed oil
1 1/2 cups of water
4 - 8 oz weight mushrooms, sliced
1/2 medium onion sliced
2 tbsp butter
1 - 2 cups heavy cream
1/2 cup parmesan cheese
seasoning to taste (salt, pepper, oregano etc. -- Cavender's Greek Seasoning is perfect by itself).
In a dutch oven style pan, pour in the grapeseed oil, and brown the beef on high. Once it is brown, sprinkle seasonings on the beef, add the turnip chunks, add water, cover pan, reduce temperature to low/simmer and set timer for 2 hours.
When there is about 20 minutes left, melt butter in a sautee pan and sautee the mushroom and onion slices until they are tender. Then pour them into the pan with the beef. Add the cream and parmesan cheese, and let the whole thing simmer until the 2 hours are up. :yum:
Should make 6 - 8 large low-carb servings.
Can be served with a dollop of sour cream or a touch of hot sauce.
NOTE: To keep mushrooms in a stew from being bitter, I make a habit of sauteeing them with onions in butter and add them close to the end of the cooking cycle. This also helps retain the flavor of the onion.