Nothing is more satisfying on a cold winter eve than a crackling fireplace and a proper bowl of stew. This version takes advantage of the remaining root vegetable harvest we enjoyed this fall.
Note: Radishes cook up similar to turnips but have a mellower flavor.
Beef and Root Vegetable Stew
- 4 lbs stewing beef or blade roast cut into 1 1/2 inch cubes
- 3 Tbsp flour or cornstarch
- 1 tsp salt
- 3 Tbsp oil
- 1 onion, chopped
- 4 cloves garlic, smashed
- 2 Tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 8 whole peppercorns
- 2 bay leaves
- 1 cup red wine
- 2 cups beef broth
- 2 lb root vegetables, cut into chunks (carrots, turnips, radishes, celeriac, parsnips)
- Parsley to serve
Toss the beef with the flour and salt and set aside.
Heat 2 Tbsp of oil in a dutch oven over medium high heat and brown the beef in batches.
Add the rest of the oil, reduce the heat and sweat out the onions. Add the garlic, tomato paste, dried herbs and peppercorns. Cook until fragrant.
Return the beef to the pot adding the wine and stock. If necessary, add just enough water to cover the beef. Bring to a gentle simmer, cover and cook for 3 hours stirring twice every hour. In the last 45 minutes of cooking, add the root vegetables, stir in and cover. Adjust seasoning and sprinkle with parsley if desired. Serve over a bed of rice or polenta!
Make a day ahead and allow the flavors to really develop. Reheat gently over the stove top.