Fall Stew

This is delicious and strong in flavour:

• 2 tsp oil
• ¾lb beef chuck, in 1″ cubes
• 1 cup each: onion, celery and carrot, chopped
• 3 garlic cloves, minced
• ½ cup dry red wine
• 1½ baking potato, cubed
• 1 medium rutabaga (white turnip), peeled & chopped
• 8 cups chicken broth
• 2 bay leaves
• 1-2 plum tomato, chopped
• ½ medium zucchini, chopped
• 1 tsp each: cumin & oregano
• ¼ tsp red pepper
• salt and pepper to taste

1. Heat oil to brown meat on all sides. Add vegetables and first saute 5 minutes. Add wine and cook 3 min more. Stir frequently.
2. Add potato, rutabaga and broth. Bring to a boil, reduce heat to med and cook 1½ hours. Add tomato → spices. Cook another 10 minutes. Discard bay leaves and serve. Yields 4-6 servings.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.