This is a nice simple stew. There isn't much in the way of seasoning, but that's intentional: the highlights are the root vegetables.
- 1 1/2 lb stew beef
- olive oil
Cut the beef into one-inch cubes. Brown it in olive oil in a large Dutch oven.
- 1 onion
- 4 cloves garlic
While the beef is cooking, mince the onion and garlic. Remove the beef (if you feel like it) and add the onion and garlic to the pot. Cook until soft and golden.
- 1/2 C red wine
- 3 C beef broth
- 2 T tomato paste
- 2 T butter
- salt
Deglaze with red wine. If you removed the beef, put it back. Add beef broth, tomato paste, butter, and salt. Cover. Simmer for at least an hour and a half.
- 2 large parsnips
- 1 large celery root
Chop the parsnips and celery root into one-inch chunks. Add these to the stew. Simmer, uncovered, for about forty-five more minutes.
- salt and pepper
Season with salt and pepper and serve.
The original recipe has you cook the onion first, then add the beef to the fried onions. This tends to be a bit wet, though, so you can't get nice browning on the meat. I've reversed the order here to fix that.