Name: Beef Stew with Root Vegetables and Red Wine
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Ingredients: ⅓ cup olive oil; 2¼ lb beef chuck (cut into cubes); 5 oz smoked goose breast (cut into cubes); 3½ oz prunes; 4 carrots (peeled and cut up); 1 celery root (peeled and cubed); 1 parsley root (peeled and cut up); 1 kohlrabi (peeled and cubed); 3 onions (sliced); 5 cloves garlic (whole and peeled); 2 cups good red wine; 2 bay leaves; 1 bunch thyme; 4 tomatoes (diced); 1 can tomato paste (small can); salt; freshly ground black pepper

How I make it

Season the beef with salt and pepper.
Heat the oil in a wide, heavy pot. Brown the beef cubes well and transfer to a bowl.
In the same pot, cook the onions until golden.
Return the beef to the pot and arrange all the root vegetables on top.
Add all the remaining ingredients and bring to a boil.
Cover and cook over low heat for about 2 hours. If the liquid runs low, add a little boiling water.

What I've learned

When I have time I peel the tomatoes; when I don't, I use canned tomatoes.

Beef Stew with Root Vegetables and Red Wine Draft

What you need

How I make it

What I've learned