Beef Stew

This is a hug in a bowl that makes the whole house smell delicious. Tender beef with potatoes, carrots, rutabaga with lots of wine.

Ingredients

• 3-4 pound beef chuck roast, cut into cubes

• 1 rutabaga, chopped

• 1 onion, chopped

• 3 cloves of garlic, minced

• 6 small potatoes, quartered

• 5 carrots, chopped

• 1 bottle of wine

• 3 cups beef broth

• 2 bay leafs

• 1 cup flour

• 1 tablespoon salt

• 2 teaspoons pepper

• 2 tablespoons butter

• 1/4 cup olive oil

Instructions

1. Mix the flour, salt and pepper in a large bowl. Add the beef and toss to coat.

2. Heat olive oil in a large dutch oven over medium high heat. Add the beef in batches to sear on all sides. Remove the beef and set aside.

3. Add the wine to the dutch oven and scrape the pan to remove the brown bits. Add the beef broth, bay leaves, beef, onions, garlic, carrots, potatoes and rutabaga. Season with a pinch of salt and pepper.

4. Bring to a boil then reduce to a simmer. Partially cover and simmer for about 30 hours until the beef and vegetables are tender.

5. Remove a cup of the broth from the pan and add a tablespoon of flour and two tablespoons of butter. Whisk to thicken and return to the pot.

6. Serve and enjoy!

Takes 3 hours 30 minutes

Serves 4-6