This is a recipe I invented several years ago and it was requested that I do a video for it on my YouTube channel. It really does not have a lot of daikon in it so the name is a little misleading. I just named it that because daikon is a unique ingredient in Texas.
Daikon Stew
Serves four people 1 medium sized bowl each.
Ingredients
1 pound 80/20 ground beef
1 yellow onion diced
1 bell pepper diced
1 jalapeno pepper diced
4 ounces/112 grams peeled and diced daikon
4 ounces/112 grams peeled and diced turnip
8 ounces/225 grams peeled and diced russet potato
3 ounces/84 grams chopped fresh spinach
1 ounce/28 grams chopped fresh kale
4 cups/950 mL beef broth or chicken broth
1 cup/250 mL of whole milk
1 tablespoon/15 mL Salt or to taste
1 teaspoon/5 mL crushed black pepper or to taste
Grated Colby cheese in the bowl
A dollop of sour cream per bowl
Directions
Peel and dice the onion, dice the bell pepper, and dice the jalapeno removing the seeds and put onion, bell pepper and jalapeno in a bowl. Peel and dice the daikon, turnip and potatoes and put in a second bowl. Remove the stems from the kale and spinach and chop and put in a third bowl.
Put broth in small pot and cover and bring to a boil on medium heat then lower to warm heat. In a 4 quart pot with a lid, put in ground beef and break it up. Add the onion, bell pepper and jalapeno and cover and cook of medium heat for 15 minutes. Check and stir then cook an additional 5 minutes on medium heat.
Turn off the heat, pour the meat, onions, and peppers into a colander on a bowl “grease trap” and drain the grease.
Return the mixture to the 4 quart pot and add the salt and pepper. Then add the hot broth and the diced daikon, turnip, and potatoes. Cover and cook on medium heat 20 minutes. Then add the kale and spinach and cook covered on medium heat for 15 more minutes.
Turn off the heat and add the milk and stir. Ladle into bowls and add grated Colby cheese and dollop of sour cream to each bowl.
Serve and enjoy.
Daikon Stew
Serves four people 1 medium sized bowl each.
Ingredients
1 pound 80/20 ground beef
1 yellow onion diced
1 bell pepper diced
1 jalapeno pepper diced
4 ounces/112 grams peeled and diced daikon
4 ounces/112 grams peeled and diced turnip
8 ounces/225 grams peeled and diced russet potato
3 ounces/84 grams chopped fresh spinach
1 ounce/28 grams chopped fresh kale
4 cups/950 mL beef broth or chicken broth
1 cup/250 mL of whole milk
1 tablespoon/15 mL Salt or to taste
1 teaspoon/5 mL crushed black pepper or to taste
Grated Colby cheese in the bowl
A dollop of sour cream per bowl
Directions
Peel and dice the onion, dice the bell pepper, and dice the jalapeno removing the seeds and put onion, bell pepper and jalapeno in a bowl. Peel and dice the daikon, turnip and potatoes and put in a second bowl. Remove the stems from the kale and spinach and chop and put in a third bowl.
Put broth in small pot and cover and bring to a boil on medium heat then lower to warm heat. In a 4 quart pot with a lid, put in ground beef and break it up. Add the onion, bell pepper and jalapeno and cover and cook of medium heat for 15 minutes. Check and stir then cook an additional 5 minutes on medium heat.
Turn off the heat, pour the meat, onions, and peppers into a colander on a bowl “grease trap” and drain the grease.
Return the mixture to the 4 quart pot and add the salt and pepper. Then add the hot broth and the diced daikon, turnip, and potatoes. Cover and cook on medium heat 20 minutes. Then add the kale and spinach and cook covered on medium heat for 15 more minutes.
Turn off the heat and add the milk and stir. Ladle into bowls and add grated Colby cheese and dollop of sour cream to each bowl.
Serve and enjoy.
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