Homestyle Beef and Turnip Stew with Root Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 2 lb (907 g) beef chuck, cut into 1 1/2-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 3 tbsp all-purpose flour
• 2 tbsp neutral oil (canola or avocado)
• 1 large yellow onion, diced
• 3 medium carrots, cut into 1-inch chunks
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (or extra broth)
• 5 cups (1.2 L) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 1/2 tsp dried thyme
• 1 sprig fresh rosemary (optional but lovely)
• 1 1/2 lb (680 g) turnips, peeled and cut into 1 1/4-inch chunks
• 2 tbsp chopped fresh parsley (for serving)

Do This

• 1. Heat oven to 325°F (163°C). Toss beef with salt, pepper, and flour.
• 2. Brown beef in oil in a Dutch oven over medium-high heat, working in batches; remove.
• 3. Sauté onion and carrots 5 minutes; add garlic 30 seconds; stir in tomato paste 1 minute.
• 4. Deglaze with wine; add broth, Worcestershire, bay, thyme, rosemary; return beef.
• 5. Cover and braise in the oven 1 hour 15 minutes.
• 6. Add turnips; cover and braise 45–55 minutes more, until beef is tender.
• 7. Rest 10 minutes; skim fat if needed, adjust seasoning, and finish with parsley.

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Why You’ll Love This Recipe

• Deep, savory beef flavor with a gentle, earthy sweetness from turnips and carrots.
• Homestyle comfort that feels special, but uses straightforward techniques.
• Turnips hold their shape and soak up the rich broth without turning mushy.
• Even better the next day, making it perfect for meal prep or guests.

Grocery List

• Produce: yellow onion, carrots, turnips, garlic, fresh parsley, fresh rosemary (optional)
• Dairy: none (optional: butter if you want extra richness at the end)
• Pantry: beef chuck, all-purpose flour, neutral oil, tomato paste, dry red wine (optional), low-sodium beef broth, Worcestershire sauce, bay leaves, dried thyme, kosher salt, black pepper

Full Ingredients

Beef and seasoning

• 2 lb (907 g) beef chuck, cut into 1 1/2-inch cubes
• 2 tsp kosher salt (plus more to taste)
• 1 tsp freshly ground black pepper
• 3 tbsp all-purpose flour
• 2 tbsp neutral oil (canola, vegetable, or avocado)

Vegetables

• 1 large yellow onion (about 12 oz / 340 g), diced
• 3 medium carrots (about 10 oz / 280 g), peeled and cut into 1-inch chunks
• 3 cloves garlic, minced
• 1 1/2 lb (680 g) turnips, peeled and cut into 1 1/4-inch chunks

Braising base and herbs

• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (optional; substitute with more broth)
• 5 cups (1.2 L) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 1/2 tsp dried thyme
• 1 sprig fresh rosemary (optional)

To finish

• 2 tbsp chopped fresh parsley
• Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Preheat and prep for a good sear

Preheat the oven to 325°F (163°C). Pat the beef dry with paper towels (this helps it brown instead of steam). In a large bowl, toss the beef with the kosher salt, black pepper, and flour until lightly coated.

Set your vegetables nearby so you can build the stew without rushing once the pot is hot.

Step 2: Brown the beef in batches

Heat a Dutch oven (5 1/2 to 7-quart) over medium-high heat for 2 minutes, then add the oil. When the oil shimmers, add about one-third of the beef in a single layer.

Sear 3–4 minutes per side until well-browned, then transfer to a plate. Repeat with the remaining beef, adding a small drizzle of oil only if the pot looks dry. (Crowding the pot slows browning, so batches are worth it.)

Step 3: Sauté onion and carrots, then bloom the tomato paste

Reduce heat to medium. Add the diced onion and carrots to the same pot. Cook for 5 minutes, stirring and scraping up browned bits as the vegetables release moisture.

Add the minced garlic and cook 30 seconds, just until fragrant. Stir in the tomato paste and cook for 1 minute to deepen its flavor and take away any raw edge.

Step 4: Deglaze and build the braising liquid

Pour in the red wine and bring to a simmer, scraping the bottom of the pot thoroughly with a wooden spoon to dissolve the browned bits (this is a big part of the stew’s flavor). Simmer for 2 minutes.

Add the beef broth, Worcestershire sauce, bay leaves, dried thyme, and rosemary (if using). Return the browned beef (and any accumulated juices) to the pot. Bring the stew just to a gentle simmer on the stovetop.

Step 5: Braise until the beef is starting to tenderize

Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 1 hour 15 minutes.

This first stage gives the beef time to soften before the turnips go in, so the vegetables don’t overcook.

Step 6: Add turnips and finish braising until tender

Carefully remove the pot from the oven. Stir in the turnip chunks, making sure they’re mostly submerged in the liquid. Cover and return to the oven.

Braise for 45–55 minutes more, or until the beef is fork-tender and the turnips are tender but not falling apart. (If you like the turnips very soft, give it the full 55 minutes.)

Step 7: Rest, adjust seasoning, and serve

Remove from the oven and let the stew rest, uncovered, for 10 minutes. This brief rest helps the stew settle and slightly thicken.

Skim excess fat from the surface if needed. Remove and discard the bay leaves and rosemary stem. Taste and adjust with additional salt and pepper. Ladle into bowls and finish with chopped parsley.

Pro Tips

• Keep turnips chunky: Cut turnips into 1 1/4-inch pieces so they hold their shape through the final braise.
• Don’t rush the browning: A deep brown crust on the beef creates a richer stew. Work in batches and let the pot reheat between rounds.
• Control thickness: If you want it thicker, simmer uncovered on the stovetop for 10–15 minutes after braising. If it’s too thick, add a splash of broth.
• Salt at the end: Broths and reductions vary; final seasoning after cooking prevents oversalting.
• Choose the right beef: Chuck is ideal. Lean stew meat can turn dry and chewy during long cooking.

Variations

• Stovetop version: After building the stew, keep it at a very low simmer on the stovetop (barely bubbling), covered, for about 2 hours total, adding turnips for the final 45–55 minutes.
• Guinness-style twist: Replace the red wine with 1/2 cup (120 ml) stout and add 1 tsp brown sugar for a deeper, malty note.
• Extra-herby finish: Add 1 tsp chopped fresh thyme or a small handful of chopped chives along with the parsley right before serving.

Storage & Make-Ahead

Cool the stew to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the stew reaches at least 165°F (74°C), stirring occasionally. If it thickens in the fridge, loosen with a splash of broth or water.

For make-ahead: cook the stew completely, cool, and refrigerate overnight. The flavor improves as it sits. You can also prep all vegetables 1 day ahead and store them in the refrigerator (keep turnips covered in cold water to prevent browning; drain before using).

Freezing: freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories; 36 g protein; 20 g fat; 22 g carbohydrates; 5 g fiber; 7 g sugars; 900 mg sodium.