1 1/2 – 2 lbs grassfed beef stew meat, cut into 1″ pieces2 rutabagas, chopped into bite sized pieces3 turnips, chopped into bite sized pieces3-4 carrots, chopped into bite sized pieces5-6 small potatoes, chopped into bite sized pieces3 stalks celery, diced1 large onion, diced3 tomatoes, skinned and diced; or 2 cans diced tomatoesExtra Virgin Olive Oil1 cup good quality red wine2 cups beef stock, preferably homemadesea salt
crushed pepper to taste
In a cast iron skillet or pan, heat 2-3 tbs olive oil. Add the onion, celery and carrots. Saute until the onions are translucent and the celery has cooked through. Set Aside.
In a heavy bottomed dutch oven, heat 2 tbls olive oil. Brown the beef stew meat. Add the onion, celery, carrot mixture and tomatoes to the beef stew meat and saute for an additional 3-5 minutes.
Incorporate the beef stock, red wine, turnips and rutabagas. Season with sea salt and crushed pepper.
Bring to a boil, reduce the heat, cover and simmer for 2-3 hours.
20 minutes before serving, add the potatoes and simmer until they are tender. Serve.
By Diana Bauman
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This recipe was most recently featured in
Boston Organics Newsletter No. 07 of 2013.