Spanish Beef & Turnip Stew

This is based on a recipe from 13th century Spain. As such, it is more "Moorish" than Spanish. It was made by Medieval Spanish Chef, which is where I first saw it. The Anonymous Andalusian Cook Book of the 13th Century is available on-line in translation, but I can't find this recipe there even though that is where it is supposed to have come from, so I have adapted this from Medieval Spanish Chef's version.

I used our lovely little Goldana turnips, which are probably fairly different from what was actually used. No complaints though; they're delicious. If you can't get them, I would suggest using rutabaga. I did not add the large quantity of puréed cilantro called for, as there is none right now. I did manage to rescue a "bouquet" of parsley before it sn*wed, so it was there to add a little colour. The spices should be as finely ground as you can get them. I did not do a good job and the texture of them was a bit distracting. I have laid them on with a much heavier hand than Medieval Spanish Chef did, and more vegetables too. I was very happy with the results. 

The original recipe called for "meat". It would certainly not have been pork, but beef, lamb, or goat would all be appropriate. Lamb and goat often come on the bone, and in that case I would use twice as much by weight.

4 servings
1 hour prep time

2 medium onions
500 grams (1 pound) boneless stewing beef
2 tablespoons olive oil
salt to taste
freshly ground white pepper (black is okay)
2 teaspoons coriander seed
1 teaspoon cumin seed
2 bay leaves
2 cups beef stock (or water)
4 or 5 small turnips
OR 2 cups peeled, diced rutabaga
1/4 cup finely minced or puréed cilantro, if available

Peel the onions and chop them coarsely. 

Check that your beef is trimmed of fat and gristle, and is in reasonably sized chunks. It should also be dry, so if it is very juicy pat it dry. Heat the oil in a heavy-bottomed soup pot and brown the beef on both sides. Add the onions and mix in well. Season with the salt and pepper, taking into account the beef stock. Unsalted beef stock may require up to 3/4 teaspoon; commercial salted beef stock may not need any at all. Continue cooking for another few minutes until the onions are softened and slightly browned. Stir regularly. While they cook, grind the coriander and cumin seeds finely and add them.

Add the beef stock and bay leaves, and simmer for about 30 minutes.

Meanwhile, peel the turnips or rutabaga and cut into about 1" cubes. Cook them in a separate pot with about 1 cup of water until tender; about 10 minutes. Add the turnips, with or without their cooking water as you like. Let simmer together for another 10 minutes or so.

Like most stews, this is better made a day in advance and reheated before serving. There should not be a great deal of liquid left by the time you serve it.




Last year at this time I made "Chicken Soup" Pasta.

Posted in: Ontario Food