~Sent in by: Tena, MO
6 tablespoons unsalted butter
1 1/4 pounds boneless lean chuck, cut into 1 1/2" pieces
1 cup beef broth
1 cup dry red wine
1 tablespoon tomato paste
1 teaspoon cinnamon
1/4 teaspoon allspice
1 1/2 pounds turnips, peeled and cut into 1" wedges
1 tablespoon cornstarch dissolved in 2 tablespoons water
Melt butter, add the chuck, and stir the mixture to coat. Add the broth,
wine, tomato paste, spices and bring to a boil, stirring and cook the mixture
at a bare simmer for 1 hour and 30 minutes. Stir in the turnips and cook
the stew at a bare simmer for 1 hour, or until the turnips are tender. Stir
the cornstarch mixture into the stew with salt and pepper to taste and
simmer, stirring, until the liquid is thickened. Serves 6.
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