Beef Stew With Parsnips And Wine

• 2 tbsp olive oil
• 2 tbsp butter
• 2 lbs. boneless beef chuck, trimmed of any large pieces of fat and cut into 4 pieces
• 1 large onion, chopped
• 6 large garlic cloves, finely chopped
• 1 celery stalk, chopped
• 1 bouquet garni, consisting of 10 sprigs each fresh parsley and sage and 1 bay leaf, tied in cheesecloth
• 1 large parsnip, peeled and cut into chunks
• 1 large ripe tomato, peeled, seeded and chopped
• 2 cups dry red wine
• 1 cup water
• salt and freshly ground black pe pper to tase

1. In Dutch oven or casserole, heat the olive oil with the butter over medium-high heat until the butter melts. Then, brown the beef on all sides, 6 to 7 minutes. Remove the beef and set aside.
2. Add the onion, garlic, and celery and cook, stirring, until the onion is translucent, 4-5 minutes.
3. Return the meat to the Dutch oven.
4. Add the bouquet garni, parsnip, tomato, wine and water.
5. Reduce the heat to low, cover and cook until the meat is very tener (3-4 hours).
6. Season with salt and pepper, discard the garni and serve.

olive oil, butter, boneless beef chuck, onion, garlic, celery stalk, bouquet garni, parsnip, tomato, red wine, water, salt

Taken from www.epicurious.com/recipes/member/views/beef-stew-with-parsnips-and-wine-1237206 (may not work)