COMFORTING CLASSICS : Juniper Berry Sweet Potato and Turnip Beef Stew

Some of you may have noticed that I have been a bit less active in the last week or so. Here’s why. I’ve been working my way towards setting up an UMI Kitchen. This is a very promising start-up that provides a platform for homecooks to share their food with their community. Nightly, you can go to the UMI Kitchen app and see what homecooks in your area are offering for dinner that night or a week from that night. It’s as easy to order from as it is from other popular restaurant delivery sites, but with much more personal service. This opportunity is the ultimate encouragement for homecooks who want to move more deeply into the food industry, but aren’t interested in contributing as a chef or for chefs. Please check them out at their site, here.

Moving on. 

This is a wonderful way to move slowly into the fall food season. Using vegetable broth rather than beef keeps the broth light and lets the sweetness of the veg come through without being cloying. If you don’t have or don’t want to buy the Juniper berries or the currants, make the more basic version – search the site for “Sweet Beef Stew.”

JUNIPER BERRY SWEET POTATO AND TURNIP BEEF STEW, serves 2-4

Time to prepare from start to finish : 2.5- 3 hours…Ease : minimal effort.

  • 1 T olive oil
  • sea salt
  • black pepper
  • 1 lb stew beef
  • 1.5 cups red onion, roughly diced
  • 1 T tomato paste
  • 1/4 c (heaping) chopped celery
  • 10 juniper berries, thoroughly crushed
  • 1 cube Rapunzel Vegan Herb boullion
  • 1 crushed and peeled whole garlic clove
  • 4 cups water

Brown the salt and peppered beef in olive oil. Add the onion, stir until they begin to release some juice. Incorporate the tomato paste and chopped celery with the beef and onions. Add the juniper berries, boullion cube, garlic, and water. Bring to a boil and then reduce heat to a low simmer and cover. Cook for 2 hours, stirring occasionally, until the beef is starting to fall apart when encouraged with a spoon and fork.


  • 4 anchovies (canned and in oil, not salt packed)
  • Dash of smoked paprika
  • Dash of cinnamon
  • Dash of cumin
  • 1 heaping cup minced turnips – size of pencil erasers (approx 2 small turnips)
  • roughly 2 cups large diced sweet potato (1 medium/large sweet potato)
  • 1 T worcestershire sauce
  • 1 cup of water
  • 1/4 cup currants
  • Parsley, minced

Once the beef is starting to fall apart, add the rest of the ingredients, except the currants. Cover and bring up to a boil and then again reduce the heat to a low simmer. Cook for another 30 minutes or until the sweet potatoes are fully cooked through. Remove from heat, incorporate the currants and let rest for 20 minutes covered. Enjoy!

Advertisements

2 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s