Let me premise this post by saying: I don't have any beef with potatoes. I'm all about real food- and white, yellow or orange, potatoes are simply a root veggie! If you love 'em, eat 'em (in balance, of course!). But they are one of those foods that truly doesn't work for everyone. They're a nightshade, so they tend to be irritating to those with autoimmune and/or digestive issues, and for those who struggle with hormonal conditions like PCOS, the blood sugar spike can be too much. Sometimes you can get away with swapping with sweet potatoes, lower on the glycemic index, which I often do, but sometimes it's nice to have an alternative, and still get to enjoy the heartiness of a winter stew.
Enter: turnips. Turnips are another root vegetable, much less regarded, but they're actually quite a bit more nutritious than your average white potato! Rich in minerals, including calcium, potassium and magnesium as well as vitamin C and B-vitamins, they're packed with nutrition while also being high in fiber, making their glycemic load (effect on blood sugar) much lower, as well. And, they're easy to swap-in for potatoes for a hearty stew to warm up a cold and rainy night.
No-Potato Beef Stew 1 tbsp avocado oil or ghee 1/2 medium onion, chopped (optional) 1 medium carrot, diced 2 medium stalks celery, diced 1 cup sliced mushrooms 1 large clove garlic 1 large turnip (about 2 cups), large dice 1.5 lb stew beef sea salt + pepper, as needed 2 large sprigs rosemary (or 1 tbsp chopped herbs of choice)
4-6 cups beef or chicken stock (salt-free if possible) 2 cups hearty greens of choice (optional) Stove option: 1. Heat oil to medium high in large soup pot. Add onion, carrot and celery and sautee until translucent.
2. Stir in mushrooms and garlic clove and cook until mushrooms are soft. 3. Meanwhile, season beef with sea salt and pepper and sear in a separate pan until starting to brown. Add to pot with vegetables.
4. Stir in turnip, fresh herbs and 4 cups stock. Cover and let simmer on low for at least 1 hour.
5. At 1 hour, remove rosemary stalks, stir in greens and season to taste, adding more stock if necessary. Season and serve. Slow cooker option: 1. Add all vegetables to slow cooker. Season with salt.
2. Season beef with sea salt and pepper and sear in a separate pan until starting to brown. Add to pot with vegetables.
3. Top with herbs and stock, cover and let cook on low at least 6 hours.
4. Remove cover, stir in greens, add more broth if necessary and let cook another 30--60 minutes. Season to taste and serve.