Rutabaga Beef Stew

Ingredients

• pound boneless beef chuck roast, trimmed
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons vegetable oil
• ½ cup dry red wine (Optional)
• 3 cups low-sodium beef broth
• 2 cups cubed rutabaga
• 1 medium onion, cut into thin wedges
• 4 carrots, cut diagonally into 1-inch pieces
• ½ cup thinly sliced celery
• 4 cloves garlic, minced
• 2 bay leaves
• 2 teaspoons herbes de Provence

Recipe instructions (taken from the book)

1. Cut beef chuck roast into 3/4-inch pieces. Toss together beef, flour, and 1/4 teaspoon each salt and pepper in a bowl until coated. Heat oil in a large pot over medium-high heat. Add meat and cook until browned, about 5 minutes.
2. Add red wine (if using) to pot and simmer until alcohol evaporates, 3 to 4 minutes. Stir in broth, rutabaga, onion, carrots, celery, garlic, bay leaves, herbes de Provence, and remaining salt and pepper. Bring to a boil. Reduce heat and simmer, covered, until meat and vegetables are tender, 30 to 40 minutes. Discard bay leaves.