Beef Stew with Turnips (Beef Bourguignonne)

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.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Beef Stew with Turnips (Beef Bourguignonne)
Review 1 for Beef Stew with Turnips (Beef Bourguignonne)
5 out of 5
5 out of 5
MASTERCOOKAKKELLEY
,WASILLA
,AK
March 1, 2014
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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great week in stew
March 1, 2014
THIS IS ONE OF THE BEST FRENCH BEEF STEW I HAVE FOUND. USE CABERNET SAUVIGON WINE FOR BEST FAVOR. ALSO ADD A FEW MUSHROONS FOR MORE FAVER. USE A SWEET TYPE OF ONION,NOT YELLOW ONIONS. YOU GET A MORE BALANCE BETWEEN SALT AND SWEETNESS.
Pros: Impressive, Will Make Again
Review 2 for Beef Stew with Turnips (Beef Bourguignonne)
5 out of 5
5 out of 5
BethB3379
,Chicago-land
,IL
January 30, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+2points
2of 2found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Amazing Flavor
January 30, 2012
This recipe was very easy to follow. I used a 3lb Chuck Roast and hand trimmed off most of the fat, and substituted red Swiss Chard for the turnip greens. Served it on a bed of creamy mashed potatoes with slices of fresh French bread. To die for!!
Pros: Yield, Easy, Healthy, Adaptable, Impressive