March 31, 2026

Homemade Beef Stew With Rutabaga

Serves 6 | Prep: 30 min | Cook: 3 hr 30 min

Ingredients:

  • 3 lb of chuck, 2" cubes (also can use stew meat or brisket)
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 3 Tbsp. olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 garlic cloves, peeled and smashed
  • 2 Tbsp. balsamic vinegar
  • 1½ Tbsp. tomato paste
  • ¼ cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • ½ tsp. dried thyme
  • 1½ tsp. sugar
  • 4 large carrots, peeled and cut into 1-inch diagonal chunks
  • 1 lb of rutabaga, halved (or baby Yukon gold potatoes)
  • Fresh parsley, chopped (optional, for garnish)

Directions

  1. Preheat oven to 325°F (165°C) and place a rack in the lower-middle position.
  2. Pat beef dry and season with salt and pepper. In a large Dutch oven, heat 1 Tbsp olive oil over medium-high until shimmering. Brown beef in 3 batches, about 5 minutes per batch, adding 1 Tbsp oil for each batch. Don’t crowd the pan—let a deep crust form before turning. Transfer browned beef to a plate.
  3. Add onions, garlic, and balsamic vinegar to the pot. Cook, scraping up browned bits, for about 5 minutes. Stir in tomato paste and cook 1 minute more. Return beef and juices to the pot. Sprinkle with flour, stirring until absorbed, 1–2 minutes.
  4. Pour in wine, broth, and water. Add bay leaf, thyme, and sugar. Stir well, scraping the bottom, and bring to a boil. Cover with a lid and transfer to oven. Braise 2 hours.
  5. Remove pot from oven. Stir in carrots and potatoes, cover, and return to oven for 1 hour, until vegetables are tender, sauce is thickened, and beef is fork-tender.
  6. Discard bay leaf. Taste and adjust seasoning. Serve hot, garnished with parsley if desired.

Homemade Bone Broth

Ingredients:

  • 3 lb Marrow Bones
  • 3 lb osso busco
  • 1 small bunch of celery, rouch chop
  • 5 carrots, roughly chopped
  • 3 onions
  • 2 heads of garlic
  • 1/2 Cup sliced ginger
  • 3 sprigs fresh rosemary
  • 1 small bunch of fresh thyme
  • 1 bunch flat leaf parsley
  • 20 peppercorns
  • salt to taste

Directions

  1. Add all ingredients into a sock pot/dutch oven.
  2. Cover with water then low simmer for 24 hours.
  3. Remove large chunks- Bone, veggies
  4. Strain through fine mesh strainer
  5. Next, strain through cheese cloth (optional)
  6. Pour into desired containers. Refrigerate what will be used short term and freeze remainder.
Written by info tangen draw