Peel turnips and cut to cubes. Bring a small pot of lightly salted water to a boil, and add the turnip cubes. Cook for 10 minutes or until soft. Drain.
2 Prep veg
Peel and mince onion and garlic. Cut yellow pepper to cubes.
3 Fry meat and veg
Heat a large pan over high heat and add oil. Fry beefmince until nicely browned. Add onion, garlic, pepper, bay leaf, cinnamon, cumin, and chilli. Cook, stirring, for 5–7 minutes until the onion and pepper are nicely softened.
4 Add trimmings
Add cranberries and chopped tomatoes. Bring to a boil and let simmer lightly, uncovered, for 5 minutes, until the stew has thickened.
5 Mix all together
Finally fold in the cooked turnips, olives and chopped coriander. Season with salt and pepper. Heat up once more, then divide to plates and top with sliced jalapenos.
Tips for fussy eaters
Prepare a batch on a separate pan. Keep the spices mild, and serve with boiled rice.
Turn the leftovers into tacos or quesadillas!
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