This stew offers a rich and hearty option for a cold day in the winter. I usually use a buffalo roast, but beef can be substituted if bison is not available. The crimini or baby bella mushrooms give it an earthy tone while the turnips provide a down-home comfort style that many people enjoy.

• 2# bison or beef stew meat
• 4 T olive oil
• 2 T cornstarch
• 1/4 C water
• 1 1/2 C celery, diced
• 1 1/2 C carrot, diced
• 1 1/2 C onion, diced
• 1 1/2 C crimini or baby bella mushrooms, sliced
• 1 large green bell pepper, diced
• 2 cloves garlic, minced
• 8 C homemade chicken stock
• 2 cans beer, preferably a lager like Budweiser or Miller
• 1# turnips, diced
• 1# potatoes, diced
• 1 1/2 C green beans, fresh or frozen
• 1 C corn, fresh or frozen
• 3 C tomato, diced (about 3 large)
• 1/2 C wheat berries, rinsed
• 1/2 C barley, rinsed
• 1/4 C fresh parsley, minced
• 6 T Worcestershire sauce
• 2 t marjoram
• 2 t salt
• 1 t pepper
• 2 bay leaves
• 2 1/2 C turnip greens, torn into bite size pieces

Step One

Heat oil over med-high heat in a large stockpot and sear the stew meat. Remove meat from pan and reserve.

Step Two

Add celery, carrot and onion and sauté for 2 minutes, scraping any brown bits from the bottom of the pan.

Step Three

Add the mushrooms, bell pepper and garlic and sauté for an additional 2 minutes. Do not brown.

Step Four

Add remaining ingredients except for the greens, water and the cornstarch. Bring to a boil and reduce to a simmer. Simmer covered for one hour or until potatoes, rutabaga, wheat berries and barley are done.

Step Five

In a small bowl combine the water and the cornstarch. Add to the stew along with the greens. Simmer for 10 minutes, remove from heat and serve immediately.

Note: Reheating will cause the greens to take on a brownish color, but this will not affect the flavor.

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