Turnip Stew-Arabic Style

Turnip Stew-Arabic Style

3 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Recipe by  HESANTONE

“A wonderful combination of turnips and beef in tomato broth served over white rice.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. Bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed.
  2. Stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. Add 4 cups water, turnips, salt, and black pepper; bring to a boil. Mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. Serve over cooked rice.

Share It

Reviews (3)

Rate This Recipe


I made this recipe as written (including fresh lemon juice and real maple syrup). First off, the beef in the recipe turned out super tender, which is wonderful. This stew was was my first time trying turnips and I would describe the taste to be like tangy potatoes. This dish was interesting. The mix of flavors is different than what I have had before. While it is not my favorite dish, I liked it fine and my husband commented that he enjoyed it. I think for me personally, I found the maple syrup to be slightly off putting. So if I were to make this again, I would leave the syrup out.



I really liked this recipe. My 2 year old didn't :( but I was anticipating that. My man really loved it, he had 2 very large portions. I will be making this again. :) I didn't add the maple syrup, I thought that was weird and I'm Canadian! Instead I added an additional tbsp of sugar. Turnips were not in my grocery store, I don't think they were quite in season yet but I used 5 locally grown parsnips which are quite a bit alike. Check out how mine turned out I posted a pic ;) I served mine with Great Grandma's Cucumber Salad (it's a family recipe of mine, I will share the recipe), and streamed carrots.



This stew is delicious. It's very much along the lines of comfort food. If you like turnip, you'll love this stew.

More Reviews

Similar Recipes

My Country Style Steak

My Country Style Steak

Down-South Style Green Beans

Down-South Style Green Beans

Cajun Style Corn Soup

Cajun Style Corn Soup

Connie's Southern Style Chicken and Dumplings

Connie's Southern Style Chicken and Dumplings

Southwestern Style Fifteen Bean Soup

Southwestern Style Fifteen Bean Soup

Turnip and Potato Soup

Turnip and Potato Soup


Amount Per Serving (6 total)

  • Calories
  • 351 cal
  • 18%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 29.9 g
  • 10%
  • Protein
  • 22.9 g
  • 46%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 305 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Connie's Southern Style Chicken and Dumplings


next recipe:

Cajun Style Corn Soup