Rustic Beef And Root Vegetable Ragout

Ingredients

• 2.5 pounds Beef chuck roast, cubed into 1-inch pieces
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 cloves Garlic cloves, minced
• 3 medium Carrots, peeled and sliced into thick rounds
• 2 medium Parsnips, peeled and sliced into thick rounds
• 1 cup Rutabaga, peeled and cubed
• 2 tablespoons Tomato paste
• 1 cup Dry red wine (such as Cabernet or Merlot)
• 3 cups Beef bone broth
• 4 sprigs Fresh thyme sprigs
• 2 leaves Bay leaves

Instructions

1. 1

   Pat the beef cubes dry with paper towels and season generously with salt and black pepper.

2. 2

   Heat olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides, then remove and set aside.

3. 3

   In the same pot, add the onion, carrots, parsnips, and rutabaga, sautéing for 5-7 minutes until slightly softened.

4. 4

   Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste darkens in color.

5. 5

   Deglaze the pot with red wine, scraping up all the browned bits (fond) from the bottom with a wooden spoon.

6. 6

   Return the beef and its juices to the pot, then add the beef broth, thyme, and bay leaves.

7. 7

   Bring to a boil, then reduce heat to low, cover tightly, and simmer for 2 to 2.5 hours until the beef is fork-tender.

8. 8

   Remove the bay leaves and thyme stems, adjust seasoning with salt and pepper, and serve hot over mashed potatoes or crusty bread.