Beef Stew

• 2 lbs beef stew meat
• 1 large red onion
• olive oil 3 tbsp
• 4 cloves of garlic
• 1 cup red wine
• 3 cups water + 2 tbsp beef base or 3 cups beef stock
• 1/4 turnip
• 1.4 rutabaga
• 1 medium parsnip
• 3 celery stalks
• 2 large carrots
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• 2 large potatoes ( optional )
• 3 scallions chopped
• 1 teaspoon dry thyme or 1 tbsp fresh
• 1 teaspoon cumin
• salt
• pepper

1. Brown meat in 2 tbsp olive oil for about 15 minutes.
2. While the meat cooks chop the red onion and fry it in 1 tbsp olive oil until translucent and fragrant 5 -7 mins.Add the cumin and fry for 30 more seconds. Add garlic and fry for 1 more minute.
3. Chop parnsnip , turnip , rutabaga,cellery,carrot and set aside. Bring together the meat and the onions, the red wine, the water+ beef base ( or stock) and cook on low for 1.5 hrs
4. For the last hour add the chopped vegetables
5. 15-20 minutes before the end of cooking add the cubed potatoes and scallions salt and pepper
6. Add cilantro and parsley before turning off the stove.
7. Serve with polenta or just a good italian bread

beef stew meat, red onion, olive oil, garlic, red wine, water , parsnip, celery stalks, carrots, parsley, cilantro, potatoes, scallions, thyme, cumin, salt, pepper

Taken from www.epicurious.com/recipes/member/views/beef-stew-50009442 (may not work)