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Beef & Turnip Stew

Makes 4 Servings

Macros: 328 Cal, Fat 12g, Carbs 18g, Fibre 3g, Protein 37g


1 1/3 tbsps Extra Virgin Olive Oil

1 1/3 White Onion (small, diced)

2 2/3 Carrot (large, chopped)

2 2/3 Turnip (medium, chopped)

605 grams Stewing Beef

2 2/3 tsps Italian Seasoning

Sea Salt & Black Pepper (to taste)

5 1/3 cups Beef Broth

2 2/3 tbsps Cornstarch


  1. Heat the oil in a pot over medium heat. Add the onion and stir for a couple of minutes, until fragrant. Add the carrots and turnip and stir for another couple of minutes. Then, add the beef and continue to cook for five minutes.

  2. Add the Italian seasoning, salt, and pepper. Stir to mix, and then add the broth. Bring everything to a boil, then reduce the heat and cover with a lid. Simmer for 30 minutes or until everything is cooked through.

  3. Add the cornstarch and stir well. Cook for another five minutes, or until the stew has thickened. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days, or freeze for up to three months.

Serving Size: One serving is equal to approximately 1 1/3 cups.

More Flavour: Add potatoes, corn, bell pepper, and/or garlic.

No Beef: Use ground turkey, cubed chicken, or cooked lentils instead.

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