Instructions:
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat the beef stew meat dry with paper towels and season generously with salt and pepper.
2. Working in batches if necessary, brown the beef on all sides. Remove the browned beef from the pot and set aside.
3. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate.
5. Return the browned beef to the pot. Stir in the beef broth, diced tomatoes (with their liquid), tomato paste, bay leaves, dried thyme, and dried rosemary. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
6. After 1 hour, add the halved or quartered potatoes and turnip to the pot. Stir gently to combine.
7. Continue to simmer, covered, for another 45-60 minutes, or until the beef is fork-tender and the vegetables are cooked through.
8. Remove the bay leaves before serving. Taste and adjust seasoning with salt and pepper as needed.
9. Ladle the hot stew into bowls and garnish with fresh chopped parsley, if desired. Serve immediately with crusty bread for dipping.
Short Tips:
* For extra flavor, dredge the beef in a tablespoon of flour before browning. This will also help to thicken the stew slightly.
* Don’t overcrowd the pot when browning the beef; this ensures a good sear and prevents steaming.
* If you don’t have red wine, you can use an equal amount of beef broth, but the wine adds a lovely depth of flavor.
* To make this stew in a slow cooker, brown the beef and sauté the aromatics on the stovetop first. Then combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, adding the potatoes and turnips in the last 2 hours of cooking.
