Stew with turnips, beef and mushrooms
4 servings
50 minutes
Ragout with turnip, beef, and mushrooms is a fragrant dish of European cuisine that combines the tender texture of meat, the sweet juiciness of turnips, and the earthy flavor of mushrooms. This ancient dish hails from rural traditions where simple yet nutritious ingredients were stewed in a strong broth and wine, revealing deep flavor nuances. Braised beef infused with rosemary and spicy notes of tomato paste becomes soft and rich, while vegetables add freshness and lightness. The ragout is perfect for a cozy family dinner, warming with its rich taste and thick texture. Served hot with bread or mashed potatoes to highlight its richness and sophistication. An ideal choice for lovers of classic European cuisine.
1
Cut the meat into large pieces, the onion into small cubes, and the mushrooms into quarters. Heat oil in a skillet, pot, or cauldron over medium heat. Add the beef, onion, and mushrooms.
- Beef: 500 g
- Button mushrooms: 300 g
- Onion: 1 head
- Olive oil: 2 tablespoons
2
Add finely chopped rosemary, salt, and pepper. Sauté, stirring, for about 8 minutes until the meat is browned on all sides.
- Fresh rosemary: 2 sprigs
- Salt: to taste
- Ground black pepper: to taste
3
Add flour and tomato paste and cook for a minute, stirring. Pour in the wine and simmer for another minute. Add the peeled and chopped turnip and carrot in large pieces. Add the broth.
- Wheat flour: 2 tablespoons
- Tomato paste: 1 tablespoon
- Red wine: 120 ml
- Turnip: 300 g
- Carrot: 1 piece
- Beef stock: 900 ml
4
Bring the contents of the pot to a boil, cover with a lid, and reduce the heat. Simmer for about 30 minutes, stirring occasionally. The meat and vegetables should be tender, and the broth should thicken slightly.
