Winter Beef and Root Vegetable Stew

Ingredients:

• 1 ½ pounds beef chuck, cut into 1-inch cubes

• 2 tablespoons olive oil or ghee

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 carrots, sliced

• 2 parsnips, peeled and chopped

• 1 sweet potato, cubed

• 1 cup cubed turnips or rutabagas

• 4 cups beef broth

• 1 cup dry red wine (optional; can substitute with more broth)

• 2 tablespoons tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 bay leaf

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• 1 tablespoon apple cider vinegar or lemon juice (for brightness)

• Fresh parsley, chopped, for garnish

Instructions:

1. Sear the Beef:

   • Heat olive oil or ghee in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.

2. Sauté Aromatics:

   • In the same pot, add the onion and garlic. Sauté for 2-3 minutes until fragrant and softened.

3. Deglaze the Pot:

   • If using red wine, pour it in to deglaze the pot, scraping up any browned bits. Let the wine simmer for 1-2 minutes to cook off the alcohol.

4. Build the Stew:

   • Add the seared beef back into the pot, along with the carrots, parsnips, sweet potato, and turnips. Stir in the tomato paste, thyme, rosemary, bay leaf, salt, and black pepper.

5. Add Broth and Simmer:

   • Pour in the beef broth, ensuring all ingredients are submerged. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.

6. Finish the Stew:

   • Stir in apple cider vinegar or lemon juice for brightness. Adjust seasoning to taste.

7. Serve:

   • Ladle the stew into bowls, garnish with fresh parsley, and serve warm. Pair with crusty bread or a side of buttered quinoa for a complete meal.