Turnip Stew

 This is our favorite stew! It's called Sunday Night Stew, from the Pioneer Woman. It does take several hours to make but is definitely worth it. That turnip flavor over the mashed potatoes is amazing! 

Ingredients: 2-3 pounds of stew meat, 4 ounces of tomato paste, 4 cups of beef broth, one large onion, a dash or two of Worcestershire sauce, 1/2 tsp of sugar, 4 large carrots, 2 large turnips, garlic cloves, 1 TBSP of butter, approx. 3 tsp of olive oil 

INGREDIENTS FOR THE MASHED POTATOES: 

5 pounds of potatoes, 1 eight ounce package of cream cheese, 1 stick of softened butter, salt and pepper to taste

Directions: Peel and dice potatoes, carrots, onion, and turnips. Set potatoes aside for cooking and mashing later. Set turnips and carrots aside for in the stew later. 

In large pan, bring olive oil to warm heat. Salt and pepper the stew meat and add to oil in hot pan. Add butter. Brown stew meat on both sides, approx. 2 minutes a side. (May need to do half of the meat at the time.) Let meat rest on a plate and add garlic and onions to the hot pot. Cook 2 minutes then add tomato paste. Add beef stock, Worcestershire sauce, sugar, and browned stew meat. Turn heat to low and simmer for 1 1/2 hours. After simmering, add carrots and turnips. Cook approx. 30 more minutes, until carrots and turnips are soft. 
Cook potatoes, mash, and serve the stew over the potatoes.