How to Cook Beef Stew With Baby Turnips and Sunchokes

by Margaret McKellar

With finds from my local Withrow Farmers Market: Sunchokes (jerusalem artichokes), baby turnips, baby new potatoes, carrots , and sage from my garden.

Supplies

  • 1 ½ Pounds Beef
  • 5 Baby turnips
  • 3 Carrots
  • 1 Onion
  • Sage
  • ¾ Butternut squash
  • 5 Jerusalem artichokes
  • 2 Cups Boiling water
  • 1 Small can tomato paste
  • Knorr Homestyle beef stock
  • Marmite
  • Red wine
  • 5 Baby Potatoes
  • Pepper
  • Instructions

    Step 1

    Wash lots of sage from the garden.

    Step 2

    Chop an onion.

    Step 3

    Fry.

    Step 4

    A few carrots.

    Step 5

    Butternut squash.

    Step 6

    Jerusalem artichokes. Peel these and cut to bite-sized.

    Step 7

    Peel some baby turnips and halve. Peel some baby potatoes too.

    Step 8

    Add veggies, boiling water, Knorr Homestyle Stock.

    Step 9

    Add a small can of tomato paste.

    Step 10

    Flour some beef.

    Step 11

    Add meat, a glass or two of red wine, and YES a spoonful of Marmite!

    Step 12

    Cook at 325F for 3 or 4 hours, until the meat is tender.