3lbsbeef 1 inch cubesSeasoned with salt and pepper
1cupred wine
1large onion medium dice
3clovesgarlic minced
2cupscelery large dice
2Tblsflour
2Tblstomato paste
½Tblsfresh thyme leaves or 1 tsp dry
2bay leafs
2+ 1/2 cups beef stock
¾lbsfingerling potatoes boiled until tender and cut in half
1lbscarrots large slices
½lbsparsnips large slices
½lbsturnips large slices
Instructions
Preheat oven 375°
In a cast iron pan brown off beef cubes in 3 batches using 1 Tbls or so of oil , remove meat from pan and add red wine, stir to remove brown bits stuck to pan. Reserve liquid. In a large pot heat 3 Tbls of oil , add onions , garlic and celery. Cook gently 10 minutes , add flour cook 2 minutes stirring constantly, add tomato paste, stir 1 minute . Now add the beef , beef stock, thyme, bay leafs, reserved liquid and enough water to cover meat . Cook covered very slowly approximately 2 hrs or until tender.
While your meat is cooking roast your veggies by tossing them with remaining oil, salt and pepper and cooking until tender about 35 minutes.
When meat is tender stir in your potatoes and veggies. and serve away.