1 tablespoon olive oil
1 tablespoon olive oil
One 2 1/4-pound lean beef shoulder, cut into large bite-size cubes
Kosher salt and freshly ground black pepper
2 onions, each cut into 8 pieces
2 garlic cloves, minced
1 large rosemary sprig
1 large thyme sprig
1 1/4 cups dry red wine
2 tomatoes, coarsely chopped
1 cup beef stock or chicken stock
2 parsnips, peeled, cut into 1 inch pieces
1 carrot, peeled, cut into 1 inch pieces
1 turnip, peeled, cut into 1 inch pieces
The stew can be made up to 1 day ahead, cooled, covered, and refrigerated. Rewarm the stew, covered, over medium heat.
In a large heavy casserole pot, heat the oil over medium-high heat until it is very hot. Sprinkle the beef with salt and pepper, and, working in two batches to avoid overcrowding the pot, add the beef to the pot and cook for about 6 minutes, or until the beef is brown. Transfer the beef to a bowl.
To the same pot, add the onions, garlic, rosemary, and thyme and cook for about 3 minutes, or until fragrant. Add the wine and tomatoes, stirring to scrape up the browned bits on the bottom of the pot. Simmer for about 8 minutes, or until the wine has reduced by about half.
Return the beef and accumulated juices in the bowl to the pot. Add the stock and bring to a gentle simmer. The beef should be just covered with the cooking liquid. Decrease the heat to medium-low. Cover and cook, simmering very gently and stirring occasionally, for about 1 1/2 hours.
Add the parsnips, carrot, and turnip and return the lid to the pot. Simmer gently for about 1 hour longer, or until the vegetables are tender and the beef is tender enough to cut with a spoon.
Using a slotted spoon, transfer the beef and vegetables to a bowl. Boil the cooking liquid over high heat for about 20 minutes, or until it is reduced by half. Return the beef and vegetables to the pot and simmer gently just until they are heated through.
Spoon the beef stew into 4 serving bowls and serve.