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Ingredients
  • 3 to 4 pounds beef chuck roast or stew meat, defatted and cut into 2-inch chunks
  • 1 large yellow sweet onion, chopped
  • 2 medium shallots, chopped
  • Freshly ground pepper to taste
  • ⅓ cup flour
  • 2 teaspoons dried thyme leaves
  • 1 cup red wine
  • 4 cups homemade or reduced sodium beef broth
  • 4 cups water
  • 4 turnip roots, peeled and chopped into ½-inch cubes
  • 1 bunch fresh turnip greens, washed and cut into ribbons
  • Sriracha to taste
  • Salt to taste
  • 1 tablespoon olive oil
  • 1 russet potato with skin, chopped into ½-inch cubes
Steps
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