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Recipe by:
Chef Keith Snow
Courtesy of Sustainable Table ® Ingredients:
8 piece bone-in short ribs of beef
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
1 onion
1 small carrot
1 tablespoon whole wheat flour
1 can (14.5 ounces) beef broth, low sodium
1 tablespoon tomato paste
½ teaspoon dried thyme
1 bay leaf
2 large turnips, cubed
Special Equipment:
Dutch oven Directions:
Preheat the dutch oven over campfire.
Season the beef with the salt and pepper. Heat the oil in a large dutch oven pot with medium-high
campfire. Working in 2 batches, add the beef and cook until browned on all sides, turning often, 6 to 8 minutes. Remove to a plate.
Reduce the heat to medium-low and add the onion and carrot. Cover, and cook for 3 minutes, stirring occasionally. Stir in the flour and cook, stirring almost continuously, for 1 minute. Gradually stir in the broth to make a smooth sauce. Add the tomato paste, thyme, and bay leaf. Return the beef, along with any juices on the plate, to the pot. Bring to a simmer.
Cover, and simmer until almost tender, 1 to 2 hours. Stir in the turnips, cover, and cook until both the turnips and the beef are tender, 20 to 30 minutes. Remove the beef and turnips to a platter. Skim the fat from the surface of the liquid. Discard the bay leaf. Return the beef and turnips to the pan and serve.
Recipe Number 249 added on 2008-06-06
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