Turnip Stew

Yesterday Mom walked me through a family recipe for Turnip Stew. We wanted to have a hot meal for when Dad returned from deer hunting. This was something that his mom, my Maw Maw would serve. Mom said her family used this technique for potato, carrot and vegetable stews. But she didn't remember her mom, my Ma Ma ever making turnip stew. This stew begins with a dark roux, then the addition of onions, bell pepper and celery(the Trinity of Cajun cooking). Once the veggies are cooked down you add the beef and cook until almost tender before adding the turnips. This recipe is a long cooking one but well worth the time. I look forward to using this method to make a vegetable stew this winter.

Turnip Stew

Serves 10

1 cup flour

1 cup vegetable oil

1 onion, chopped

1/2 large green bell pepper

3 ribs of celery

3 lbs lean stew beef

5 lbs turnips, peeled and diced into 1 to 1-1/2” cubes

1 bunch green onions, sliced

1/2 bunch of parsley, chopped
salt and black pepper
red pepper flakes
cajun seasoning
prepared white rice

Heat flour and oil on medium-low heat until milk chocolate or dark caramel color.

           

Add pepper, celery, and onion cook until softened. About 30 minutes.  Season the beef with salt, black pepper, red pepper and cajun seasoning. Add beef to roux cook another 1-1/2 hours. Add turnips and cook another 1-1/2 hours or until beef and turnips are tender. Add green onions and cook a few minutes. Taste for seasoning, adjust if necessary. Add the parsley just before serving. Serve over warm rice.