Ingredients:

2 lb lean stew beef or bison

2 medium onions, diced

3 cups chopped carrots, about 6 carrots

2 cups cubed rutabaga, about 1 x 2 inch cubes

4 cloves garlic, minced

1 Tbsp canola oil

1 tsp dried thyme leaves

1/2 tsp cracked black pepper

1/2 tsp dried tarragon leaves

1 tsp dried summer savory

1/4 cup whole-wheat flour

1 can (10 oz) low-sodium beef broth, undiluted

1 cup canned crushed tomatoes

1 cup red wine, merlot or Burgundy wine

1/2 cup water

1 Tbsp Worcestershire sauce

2 stems fresh rosemary

 

Preheat oven to 350° F. In large, (14 cup) Dutch oven, place beef, onions, carrots, rutabaga and garlic. Drizzle with canola oil and toss to coat. Sprinkle with thyme, pepper, tarragon, summer savory and flour. Toss to coat. Add beef broth, tomatoes, red wine, water and Worcestershire. Place rosemary stems on top. Cover and cook for 2 1/2 - 3 hours. Remove from oven. Remove rosemary, stir and serve. Store leftovers in refrigerator for up to three days.

 

Makes 8 (1 cup) servings