Beef Stew with Carrots, Potatoes and Rutabagas
Ingredients
3 pounds Boneless Beef Chuck (well-marbled), cut into 1½ inch pieces
3 tablespoons Cold Pressed Olive Oil
4 cups Beef Broth
2 tablespoons Balsamic Vinegar
2 cups Dry Red Wine
1½ tablespoons Tomato Paste
4 large Carrots, peeled and cut into one-inch chunks on a diagonal
½ pound Potatoes, cut in half
½ pound Rutabagas, peeled and cut in half
2 medium Yellow Onions, cut into 1-inch chunks
7 cloves Garlic, peeled and smashed
¼ cup Mushrooms, sliced
2 stalks Celery with Leaves, chopped
1 sprig Rosemary
1 Bay Leaf
½ teaspoon Thyme, dried
1 teaspoon Cayenne Pepper
1 teaspoon Chili Powder
2 teaspoons Sea Salt
1 teaspoon Black Pepper, freshly ground
Parsley, freshly chopped, for garnish (optional)
Directions
1. Preheat oven to 325 degrees with rack in middle
2. Pat beef dry and season with salt and pepper
3. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering
4. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch
To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs
5. Transfer meat to a large plate and set aside
6. Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes
7. Add tomato paste and cook a few minutes more
8. Add beef with juices, along with mushrooms and celery, back to pan
9. Stir with wooden spoon
10. Add wine, beef broth, bay leaf, rosemary and all other seasonings
12. Stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil