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
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