Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 30 minutes
Yield: Serves 6
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 pounds lean stewing beef, cut in 1/2-inch pieces
- 1/2 cup chopped onion
- 2 ribs celery, sliced thinly
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 1/2 dry red wine, such as burgundy/pinot noir, or cabernet
- 2 cups beef broth
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried leaf thyme
- 1 cup diced potatoes
- 1/2 cup diced carrots
- 1/2 cup diced rutabaga or turnip
- 3 tablespoons flour mixed with 1/4 cup cold water until smooth
In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the beef and cook, stirring, until browned. Add the onion and celery and continue cooking until the onion is softened. Add the garlic, tomatoes, wine, and beef broth. Bring to a boil; reduce heat, cover, and simmer for 1 1/2 hours. Add the 1/2 teaspoon of pepper, thyme, potatoes, carrots, and rutabaga or turnip. cover and simmer for 35 to 45 minutes longer, or until vegetables are tender.
Add the flour and water mixture and continue cooking, stirring, until thickened.
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