Root veggies and beef stew

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Winter is root veggie time at our farmers markets. This recipe makes a rib-sticking treat for the whole family:

Beef stew with root vegetables

1 ½ cups flour

1/2 tsp. garlic power

1 tsp. Kosher salt

3 pounds chuck roast cut into 1-inch pieces (seven-bone chuck roast works best)

¼ cup vegetable or grape seed oil

4-5 carrots of any color peeled* and cut into 1-inch pieces

3 parsnips peeled and cut into 1-inch pieces

4 medium potatoes washed and cut into 1-inch pieces (keep skin on)

1-2 large onions peeled and cut into 1-inch pieces

4 stalks celery cut into 1-inch pieces

1 quart beef stock

1 cup red wine (burgundy is good)

2 bay leaves

8 springs of fresh thyme or marjoram (use one or the other not both)

12 juniper berries crushed lightly with the back of a spoon

salt to taste

pepper to taste.

*Some people are peel fanatics and keep them on their carrots. I find the taste bitter.

Mix the flour, garlic powder and salt and put on a plate. Dredge the beef cubes in flour mixture. Heat oil in Dutch oven. Fry the meat over medium heat until brown, in batches so the meat isn’t crowded. Scrape brown bits between each batch and set aside with browned meat on another plate. When all meat is browned, pour off accumulated oil and discard. Put meat and browned bits back in the Dutch oven. Add vegetables and warm over medium heat. Add stock, wine and herbs and seasonings. Bring to a boil. Remove from heat and place in 300-degree oven for about 1 hour to 1 hour and 15 minutes or until meat is tender and vegetables are cooked. Serve with crusty bread and butter.

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