beef stew with root veggies

Olive oil

2 onion, peeled and sliced
3- 4 pounds chuck roast – cut into 2 inch pieces
Sea salt
Freshly ground black pepper
Flour, to dust
4 parsnips, peeled and cut into thick chunks
8 carrots, peeled and cut into thick chunks
4 turnips, peeled and quartered
8 ounces mushrooms, halved
1 pound small potatoes
4 tablespoons tomato puree
½ -1 bottle of red wine
2 cups beef or vegetable stock

Preheat the oven to 300 degrees. Put a small amount of olive oil into a casserole pan. Add the onion and sauté for 3-4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all of the vegetables, the tomato puree, wine and stock. Gently stir together. Season generously with freshly ground black pepper and a little salt. Bring to a boil, place the lid on top, then cook in the preheated oven until the meat is tender. Time varies depending on the cut of meat you are using and how fresh it is. (usually 3-4 hours) Once it is cooked, you can turn the oven down to 225 degrees and hold there until ready to eat.

Check periodically and add more wine, stock and tomatoes as needed or desired.

Experiment with different vegetables!!

I often leave out the potatoes and serve over rice or egg noodle



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