Turnip Stew-Arabic Style

A wonderful combination of turnips and beef in tomato broth served over white rice.

Step: 1

Bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed.

Step: 2

Stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. Add 4 cups water, turnips, salt, and black pepper; bring to a boil. Mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. Serve over cooked rice.

Per Serving: 351 calories; protein 22.9g; carbohydrates 29.9g; fat 15.2g; cholesterol 65.7mg; sodium 240.5mg.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.