Beef and Root Vegetable Stew

Name: Beef and Root Vegetable Stew
Ingredients: 3 tablespoons olive oil; 1/2 cup all-purpose flour (for dredging); 2 pounds beef chuck (cut into 1-inch cubes); 1 yellow onion (peeled, medium dice); 3 cloves garlic (peeled, minced); 1 celery root (peeled, medium dice); 3 carrots (peeled, medium dice); 3 parsnips (peeled, medium dice); 1 bunch thyme; 2 fresh bay leaves; 2 cups red wine; 4 cups beef stock; 1 pound wide egg noodles (to serve); 4 tablespoons unsalted butter (room temperature); 1 bunch fresh parsley (finely chopped, to serve); Kosher salt and freshly ground pepper (to taste); Butcher's twine

Beef and Root Vegetable Stew was pinched from <a href="http://abc.go.com/shows/the-chew/recipes/beef-and-root-vegetable-stew-michael-symon" target="_blank" rel="noopener">abc.go.com.</a>

"Talk about a comfort dish!..."

INGREDIENTS

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3 tablespoons olive oil

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1/2 cup all-purpose flour (for dredging)

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2 pounds beef chuck (cut into 1-inch cubes)

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1 yellow onion (peeled, medium dice)

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3 cloves garlic (peeled, minced)

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1 celery root (peeled, medium dice)

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3 carrots (peeled, medium dice)

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3 parsnips (peeled, medium dice)

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1 bunch thyme

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2 fresh bay leaves

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2 cups red wine

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4 cups beef stock

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1 pound wide egg noodles (to serve)

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4 tablespoons unsalted butter (room temperature)

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1 bunch fresh parsley (finely chopped, to serve)

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Kosher salt and freshly ground pepper (to taste)

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Butcher's twine

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