Beef Stew

A hearty beef stew with potatoes, turnips, vegetables, red wine and fresh herbs.

Ingredients

• 2½-3 lbs Beef Cubes
• 1 Medium Yellow Onion Peeled and Diced
• 2 Turnips Peeled and Diced
• 1½-2 lbs Russet Potatoes Diced
• 3 Ribs Celery Diced
• 3 Medium Carrots Peeled and Diced
• 4 Plum Tomatoes Diced
• 3 Garlic Cloves Minced
• 4 Sprigs Fresh Rosemary Minced
• ½ cup Fresh Italian Parsley Minced
• ½ tsp Ground Thyme
• 2 Bay Leaves
• 1 cup Red Wine
• 1, 15 oz Can Whole Kernel Corn Strained
• 3 qts Gluten-Free Beef Broth
• ¼ cup Tomato Paste
• 3 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Kosher Salt Plus Extra for Seasoning the Meat
• 1 tsp Coarse Ground Black Pepper Plus Extra for Seasoning the Meat

Method

1. SEASON THE BEEF: Trim unwanted fat and cut any large pieces into bite-sized cubes. Coat all sides with salt, pepper and the ground thyme.
2. COOK OFF THE LIQUID: Heat an 8-qt Dutch oven or stock pot over medium-high heat. Add 2 Tbsp olive oil and the beef. Cook, stirring occasionally, until the released liquid has completely evaporated and the pot is nearly dry. Remove the beef and set aside.
3. COOK THE VEGETABLES: Immediately add the remaining 1 Tbsp olive oil. Add the garlic, rosemary and onion and cook for 2–3 minutes, stirring constantly. Add the turnips, carrots, celery and potatoes. Cook for 4–5 minutes, stirring frequently.
4. DEGLAZE: Add the red wine and scrape the browned bits from the bottom of the pot. Cook for 2 minutes.
5. BUILD THE STEW: Add the tomatoes, parsley, corn, bay leaves, beef, broth and the listed salt and pepper. Whisk the tomato paste with 1 cup water until smooth, then stir it into the pot.
6. SIMMER: Bring to a boil, then immediately reduce the heat to maintain a gentle simmer. Cook for at least 3 hours, stirring occasionally and adjusting the heat as needed. Remove the bay leaves before serving.