Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Beef Stew with Turnips (Beef Bourguignonne)



Posts : 16651
Thanked : 812
Join date : 2013-01-12

Beef Stew with Turnips (Beef Bourguignonne)

Post by Lobo on Mon 08 Feb 2016, 7:49 pm

Beef Stew with Turnips (Beef Bourguignonne)

Read Reviews

Write a Review
Prep Time: 35 minutes
Cook Time: 110 minutes
Servings: 6
Turnips have a delicately sweet flavor when young, but as they mature they lose their sweetness and become woody. Therefore, it is best to buy them when they are at their peak, between November and February. The greens, which are edible, should be bright green and garden fresh. If unavailable, substitute Swiss chard, dandelion greens, beet greens or kale.

  • Printer Friendly Version

  • 201


  • 1/4 cup olive oil
  • 2 yellow onions, finely chopped
  • 2 oz. bacon or pancetta, finely diced
  • 3 lb. beef stew meat such as chuck roast or
      sirloin tip, cut into 1 to 1 1/2-inch cubes
  • 1/4 cup all-purpose flour
  • 4 garlic cloves, minced
  • 6 fresh flat-leaf parsley stems
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 1 1/2 cups dry red wine such as Cabernet
      Sauvignon or Côtes-du-Rhône
  • 3 cups beef or veal broth
  • 1 Tbs. tomato paste
  • 4 turnips or 15 baby turnips, peeled and larger
      ones cut into wedges
  • 1 bunch turnip greens, stems removed and
      leaves cut crosswise into strips
  • Salt and freshly ground pepper, to taste

Wine Pairing

This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.


In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and sauté until the onions are soft, about 10 minutes. Using a slotted spoon, transfer the onions and bacon to a plate and set aside.

Working in batches, add the beef to the pot in a single layer; do not crowd the pot. Cook, uncovered, turning occasionally, until golden brown on all sides, 7 to 10 minutes. When all the meat is browned, return it to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot and add the garlic. Using kitchen string, tie the parsley stems, thyme sprigs and bay leaves into a bundle and add to the pot as well.

Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up any browned bits from the pot bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Add the broth and tomato paste and stir well. Increase the heat to high, bring to a boil, then reduce the heat to low, cover and simmer until the meat is tender when pierced with a knife, 1 1/2 to 2 hours.

Remove the herb bundle and discard. Add the turnips, cover and cook until tender when pierced with a fork, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately.
Adapted from Williams-Sonoma Seasonal Celebration Series, Winter, by Joanne Weir (Time-Life Books, 1997).

    Current date/time is Fri 28 Oct 2016, 9:03 am