Turnips stand in as a substitute for potatoes in this dish, while caramelized onions add a rich depth of flavor with the help of a little healthy fat.
1 lb lean beef stew meat
1/4 tsp sea salt, plus additional, to taste
1/2 tsp ground black pepper, plus additional, to taste
1 tbsp olive oil
1 yellow onion, thinly sliced
3 1/2 cups low-sodium beef broth, divided
4 carrots, peeled and halved (if small) or sliced ½ inch thick on the diagonal
1 large turnip, cubed
5 cloves garlic, chopped
1 large rosemary sprig
1 small bunch turnip greens
Chopped fresh flat-leaf parsley for garnish
Pat beef dry with paper towel and season with salt and pepper. In a large Dutch oven or heavy pot, heat oil on medium-high. Working in batches, sear beef in pot, browning well on all sides, for about 8 minutes. (NOTE: By working in batches, you’ll avoid overcrowding.) Transfer to a plate and cover to keep warm.
Reduce heat to low, add onion to pot and cook for 15 to 20 minutes, until caramelized and golden, stirring occasionally. Stir in ½ cup broth and increase heat to bring to a boil, scraping browned bits from bottom of pot with a wooden spoon.
Stir in carrots, turnip, garlic, rosemary, beef and remaining 3 cups broth. Return to a boil; reduce heat to low and simmer, partially covered, for 2 hours, until beef is very tender.
About 5 minutes before beef is done, prepare greens chiffonade: Wash greens well and remove and discard stems. Stack greens and thinly slice crosswise into strips, about ¼ inch thick.
Remove rosemary and discard. Stir in greens and season with additional salt and pepper. Garnish with parsley.
Serving Size: 3 oz beef and 2 cups vegetable-broth mixture
Onions are full of phytonutrients that reduce inflammation and can help prevent cancer and heart disease. Add healthy fats to your stuffing with protein-rich pecans and vitamin E–packed sunflower seeds. Season your stuffing while loading up on antioxidants with fresh tarragon, a peppery herb that contains potassium, iron, calcium and vitamin A, and with fresh parsley, an incredibly rich source of vitamins A, C and K.
This recipe is inspired by the traditional Cuban dish ropa vieja (Spanish for "old clothes"). Traditionally served with potatoes and chickpeas, you can also try it with rice, quinoa or corn tortillas. Using sweet onions keeps the flavor subtle.
Quick-braising can be an ideal method for cooking cool-weather greens, but make sure to select sturdy varieties such as kale, collards and escarole. Here, fiber-rich kale is simmered with broth and caramelized shallots.