Family Tradition Stew

Cut the lean beef into even cubes and set aside. Peel and chop the onions into medium pieces, then slice the celery stalks into 1 cm segments.

Peel and cut the carrots into chunky rounds, approximately 2 cm thick. Peel the potatoes and turnip, then cut both into roughly equal-sized cubes.

Heat a large, heavy-bottomed pot over medium-high heat. Working in batches if necessary, brown the beef cubes on all sides until deeply golden, about 8–10 minutes total, then transfer to a plate.

Return the pot to medium heat and add the chopped onions and celery slices. Stir and cook until the onions soften and become translucent, approximately 3–4 minutes.

Stir in the tomato puree and cook for 1 minute to deepen its flavor. Return the browned beef to the pot and stir to combine.

Add enough water to just cover the meat and vegetables (approximately 1–1.5 liters). Bring to a boil, then reduce heat to low and simmer gently with a partial lid.

Add the carrot rounds, potato cubes, and turnip cubes to the pot. Stir well and continue simmering over low heat.

Stir in the fresh or frozen peas and simmer until all vegetables are tender and the beef is completely cooked through, approximately 10–15 minutes.

Taste the stew and adjust seasoning as needed. Serve hot in deep bowls, ensuring each portion has an even distribution of meat and vegetables.