French Beef Stew with Old-fashioned Vegetables
INGREDIENTS
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For the Marinade:
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2 pounds beef chuck, cut into 1-inch cubes
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2 medium carrots, peeled and chopped
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2 medium yellow onions, chopped
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2 cups full-bodied red wine -Bordeaux like cabernet sauvignon or merlot)
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For the Stew:
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3 tablespoons oil
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1 medium yellow onion, chopped
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2 cloves garlic, minced
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1 14.5 ounce can plain tomato sauce
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2 medium carrots, cut into bite-sized chunks
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1 turnip, cut into bite-sized chunks
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1 medium rutabaga, cut into bite-sized chunks
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2 medium parsnips, cut into bite-sized chunks
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2 medium Yukon gold potatoes, cut into bite-sized chunks
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1 teaspoon celery salt and 1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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