16 oz lean beef stew meat
1/4 tsp sea salt, plus additional to taste
1/2 tsp fresh ground black pepper, plus additional to taste
1 tbsp olive oil
1 yellow onion, halved lengthwise and thinly sliced lengthwise
3 1/2 cups low-sodium beef broth, divided
4 medium carrots, peeled and halved (if small) or sliced 1/2 inch thick on the diagonal
1 large turnip, cubed
5 cloves garlic, chopped
1 large rosemary sprig
1 small bunch turnip greens
sprinkling chopped flat-leaf parsley for garnish
- Pat beef dry with paper towel and season with salt and pepper. In a large Dutch oven or heavy pot, heat oil on medium-high. Working in batches, sear beef in pot, browning well on all sides, for about 8 minutes. (Note: by working in batches you'll avoid overcrowding.) Transfer to a plate and cover to keep warm.
- Reduce heat to low, add onion to Dutch oven and cook for 15 to 20 minutes, until caramelized and golden, stirring occasionally. Stir in 1/2 cup broth and increase heat to bring to a boil, scraping browned bits from bottom of Dutch oven with a wooden spoon.
- Stir in carrots, turnip, garlic, rosemary, beef and remaining 3 cups broth. Return to a boil; reduce heat to low and simmer, partially covered for 2 hours, until beef is very tender.
- About 5 minutes before beef is done, prepare greens chiffonade: Wash greens well and remove and discard stems. Stack greens and thinly slice crosswise into strips, about 1/4 inch thick.
- Remove rosemary and discard. Stir in greens and season with additional salt and pepper.
- Garnish with parsley and serve immediately.
- Tip: If you have a hard time finding turnip greens, substitute chard.
- Serves 4
- Hands-on time 30 minutes
- Total time: 2 hours, 30 minutes
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