Name: Rutabaga Beef Stew
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Boneless beef chuck roast, trimmed - 1 pound; All-purpose flour - 2 tablespoons; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Vegetable oil - 2 tablespoons; Dry red wine (Optional) - ½ cup; Low-sodium beef broth - 3 cups; Cubed rutabaga - 2 cups; Onion, cut into thin wedges - 1 medium; Carrots, cut diagonally into 1-inch pieces - 4; Thinly sliced celery - ½ cup; Garlic, minced - 4 cloves; Bay leaves - 2; Herbes de Provence - 2 teaspoons

Ingredients for - Rutabaga Beef Stew

1. Boneless beef chuck roast, trimmed 1 pound

2. All-purpose flour 2 tablespoons

3. Salt ½ teaspoon

4. Ground black pepper ½ teaspoon

5. Vegetable oil 2 tablespoons

6. Dry red wine (Optional) ½ cup

7. Low-sodium beef broth 3 cups

8. Cubed rutabaga 2 cups

9. Onion, cut into thin wedges 1 medium

10. Carrots, cut diagonally into 1-inch pieces 4

11. Thinly sliced celery ½ cup

12. Garlic, minced 4 cloves

13. Bay leaves 2

14. Herbes de Provence 2 teaspoons

How to cook deliciously - Rutabaga Beef Stew

1 . Stage

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 . Stage

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.