Beef and Root Vegetable Stew

This hearty Beef and Root Vegetable Stew combines tender chunks of beef with sweet carrots, earthy swede, and nutty parsnips, simmered together to create a comforting dish perfect for any occasion. The addition of fresh herbs and a splash of red wine elevates the traditional flavors, making it a satisfying meal that warms the soul.

Ingredients:

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 parsnips, sliced
• 1 swede (rutabaga), peeled and diced
• 4 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides. Remove and set aside.
2. In the same pot, add chopped onion and garlic, sautéing until softened.
3. Add the carrots, parsnips, and swede, stirring for about 5 minutes.
4. Return the beef to the pot and stir in the tomato paste, thyme, and rosemary.
5. Pour in the red wine and beef broth, bringing to a simmer.
6. Cover and cook on low heat for 1.5 to 2 hours, or until the beef is tender.
7. Season with salt and pepper to taste before serving.
8. Garnish with fresh parsley before serving.