Delicious Turnip Stew Recipe

Here’s my go-to turnip stew recipe, with tender chunks of root vegetables, savory herbs, and a rich broth that comes together in one big pot. The secret is letting everything simmer slowly until the turnips become soft and slightly sweet.

This stew has become my winter comfort food staple, and I make it at least twice a month during the cold season. It’s perfect for those chilly evenings when you want something warm and filling to share around the dinner table.

What Kind of Turnips Should I Use?

For a hearty stew like this, you’ll want to look for fresh, medium-sized purple-top turnips – they’re the most common variety you’ll find at the grocery store and work perfectly in this dish. These turnips should feel firm and heavy for their size, with smooth skin free from major blemishes or soft spots. Baby turnips, while sweeter and more tender, aren’t the best choice for this stew since they can get too soft during the long cooking time. When prepping your turnips, make sure to peel them well since the skin can be bitter, and try to cut them into similar-sized chunks so they cook evenly.

Options for Substitutions

This warming stew is pretty adaptable and here’s what you can switch up:

• Meat choice: The recipe works great with either lamb or beef, but you could also try goat meat if you can find it. Just make sure to use tough, well-marbled cuts that benefit from slow cooking.
• Turnips: If turnips aren’t your thing, try using rutabaga, parsnips, or even potatoes. Keep in mind that potatoes will make the stew a bit starchier.
• Date syrup: No date syrup? Try honey or maple syrup instead. You could also use 2 tablespoons of brown sugar mixed with a splash of water for similar sweetness.
• Dried black lime: If you can’t find dried black lime, stick with regular lemon juice. You could also use 2 tablespoons of lime juice for a different citrus note.
• Vegetable oil: Any neutral cooking oil works here – canola, grapeseed, or even light olive oil are all good options.
• Tomato paste: In a pinch, you can use double the amount of crushed tomatoes, but you’ll need to cook the stew a bit longer to reduce the liquid.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turnip stew is rushing the cooking process – tough, chewy meat is often the result of not letting it simmer long enough to break down the connective tissues properly. A common mistake is cutting the turnips too small, causing them to turn mushy and fall apart before the meat is tender – aim for chunks about 2 inches in size to maintain their shape throughout cooking. When adding the tomato paste, many cooks skip the crucial step of sautéing it with the onions for a few minutes, which helps eliminate the raw, acidic taste and brings out its natural sweetness. For the best flavor development, make sure to brown the meat pieces in batches rather than overcrowding the pot, and don’t forget to scrape up those flavorful brown bits from the bottom of the pot when deglazing – they’re packed with rich, savory goodness.

What to Serve With Turnip Stew?

This hearty turnip stew practically begs for a big scoop of fluffy rice or warm flatbread to soak up all that rich, savory broth. I love serving it with plain basmati rice, but you could also go with brown rice or bulgur wheat if you prefer. A simple side of plain yogurt or labneh helps balance the rich flavors of the stew and adds a nice cooling effect. For some extra color and freshness on your plate, try adding a small side salad of chopped parsley, tomatoes, and cucumbers dressed with just a squeeze of lemon juice and a drizzle of olive oil.

Storage Instructions

Keep: This hearty turnip stew tastes even better the next day! Place it in an airtight container and pop it in the fridge for up to 4 days. The flavors will continue to develop, making each serving more delicious than the last.

Freeze: Got leftovers? This stew is perfect for freezing! Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It’ll keep well for up to 3 months. Just remember to leave a bit of space at the top of your container since liquids expand when frozen.

Warm Up: When you’re ready to enjoy your stew again, thaw it overnight in the fridge if frozen. Then gently warm it up on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if it seems too thick. You can also use the microwave – just heat in short intervals, stirring between each one.

Preparation Time	20-30 minutes
Cooking Time	75-90 minutes
Total Time	95-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 100-120 g
• Fat: 60-70 g
• Carbohydrates: 130-150 g

Ingredients

• 1½ pounds lamb or beef (cut into 2-3 inch pieces)
• 4 cups peeled and chunked turnips (about 1 ¼ pounds)
• 1½ teaspoons salt
• 6 ounces tomato paste (canned)
• 2 tablespoons lemon juice (or 1 small dried black lime)
• 1 medium yellow onion (chopped)
• 1½ tablespoons vegetable oil
• 1 tablespoon paprika
• 3 tablespoons date syrup

Step 1: Cook the Lamb

Start by cutting the lamb into pieces about 2″ to 3″ in size and add them to a small pot.

Pour in 4 cups of water to cover the lamb.

Cover the pot and let the lamb simmer for 30 minutes, allowing the flavors to develop.

Step 2: Prepare the Turnips

While the lamb is cooking, wash and peel the turnips carefully.

Trim off the ends, then quarter the turnips.

Slice each quarter in half so that each turnip piece is approximately 2″ to 3″ in size.

Set the turnips aside for later use.

Step 3: Prepare the Broth

Once the lamb has simmered for 30 minutes, remove it from the pot and strain the broth.

While the broth is still hot, mix in salt, tomato paste, and lemon slices (or lemon juice) for a tangy flavor.

Set the broth aside until it’s time to use it later in the dish.

Step 4: Sauté Onions and Brown the Lamb

Dice an onion and add it to a Dutch oven with some oil.

Sauté the onion for a few minutes until it begins to soften.

Add the lamb pieces back in along with paprika.

Cook over medium heat until the lamb browns and the onions are well caramelized, enriching the dish’s taste.

Step 5: Cook Turnips with Syrup

Add the prepared turnip pieces to the Dutch oven.

Drizzle with date syrup and stir to ensure the turnips are well coated.

Allow them to cook for a few minutes, enhancing their natural sweetness.

Step 6: Simmer with Tomato Broth and Serve

Carefully pour 1 cup of water into the pot, avoiding pouring directly onto the syrup-covered turnips.

Cover the pot and simmer for 15 minutes until the turnips are fork-tender.

Then, pour the reserved tomato-broth mixture into the pot and stir gently.

Cover again and simmer for an additional 30 minutes to let all the flavors meld together.

Serve the flavorful lamb and turnips over a bed of white rice, creating a comforting and delicious meal.