Rutabaga Beef Stew

Name: Rutabaga Beef Stew
Total time: 60
Yield: 4
Ingredients: 1 pound boneless beef chuck roast, trimmed; 2 tablespoons all-purpose flour; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 2 tablespoons vegetable oil; 0.5 cup dry red wine; 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; 0.5 cup thinly sliced celery; 4 cloves garlic, minced; 2 bay leaves; 2 teaspoons herbes de Provence

Recipe by dinehaus from allrecipes.com

Dinner 60 Mins.

Ingredients

4 servings

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1 pound boneless beef chuck roast, trimmed
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2 tablespoons all-purpose flour
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0.5 teaspoon salt
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0.5 teaspoon ground black pepper
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2 tablespoons vegetable oil
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0.5 cup dry red wine
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3 cups low-sodium beef broth

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2 cups cubed rutabaga
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1 medium onion, cut into thin wedges
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4 carrots, cut diagonally into 1-inch pieces
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0.5 cup thinly sliced celery
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4 cloves garlic, minced
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2 bay leaves
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2 teaspoons herbes de Provence

Instructions

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.
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.