Beef Stew with Sweet Root Vegetables

Directions

1In a large pot, heat 1 tablespoon extra virgin olive oil over medium-high heat. You will brown the beef in two batches. Add half of the beef cubes to the hot oil and brown very well in single layer, sprinkling with 1/8 teaspoon each salt and pepper and 1 1/2 teaspoons Worcestershire sauce. Transfer the browned beef to a large bowl. Repeat.

2Adding another teaspoon of olive oil if needed, sauté the chopped onion until slightly browned and then remove from pot and add to the beef in bowl.

3In the same pot, over medium heat, heat butter and whisk in arrowroot, then slowly whisk in broth. Simmer, whisking frequently, until smooth and thickened. Stir in tomato paste. Add the wine, water, ketchup, marjoram, red pepper flakes and 1/2 teaspoon salt and 1/2 teaspoon pepper. Add browned beef and onions to Dutch oven. Bring to a boil, reduce heat and simmer 45 minutes.

4Add carrots and celery. Bring to boil; reduce heat, cover and simmer 20 minutes.

5Add potatoes, turnips and 1/2 teaspoon salt. Bring to boil; reduce heat, cover and simmer just until the potatoes and turnips are tender, about 30 minutes. In the last 10 minutes, thicken with a mixture of 1 tablespoon arrowroot and 1/4 cup water; taste and adjust seasoning.