Beef Stew with Purple-Topped Turnips | Edible Bozeman

Ingredients

• 1 pound stew beef, preferably chuck
• 2–3 medium shallots
• 3 garlic cloves
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• ½ teaspoon ground coriander
• ⅛ teaspoon cayenne pepper, or to taste
• 2 medium purple-top turnips
• 2 medium carrots
• ½ teaspoon kosher or sea salt, plus more to taste
• ¼ teaspoon ground black pepper, plus more to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons safflower oil, olive oil, or whatever you like to cook with
• ½ cup red wine
• 3 cups beef broth
• Handful of fresh parsley, cilantro, or microgreens to garnish (optional)