1 1/2 ts Unsalted butter, plus more
-for rutabaga topping
2 lb Boneless beef or lamb for
-stew
2 md Onions, peeled and chopped
2 tb All-purpose flour
2 c Dry red wine
1 c Beef stock
Bouquet garni, made with 1
-celery stalk, 1 sprig each
-of rosemary and thyme, 2
-crumbled bay leaves, and 1
-clove garlic tied in
-cheesecloth
4 Carrots, peeled and cut
-into 3-inch lengths
3 Rutabagas (about 3 lb)
4 Russet or Yukon Gold
-potatoes (about 1 3/4 lb)
1/2 c Hot milk, or as needed
Salt & freshly ground pepper
1 tb Chopped fresh rosemary
1. Over medium heat, heat a wide, heavy-bottomed lidded pan until hot. Melt
butter, and brown meat in two batches. Add onions; cook until slightly
softened, about 5 minutes. Sprinkle flour over meat and cook until well
browned, about 5 to 8 minutes, stirring often.
2. Add wine and bring to a boil, scraping bottom of pan to loosen brown
bits. Add stock and bouquet garni, bring to a boil, cover, and cook on low
heat for 1 1/2 hours, or until meat is tender. Remove lid after 1 hour; add
carrots and cook, uncovered, for the last 30 minutes.
3. Meanwhile, peel rutabagas and potatoes and cut into large chunks. Place
in separate saucepans and cover amply with cold salted water. Bring each to
a boil and simmer until tender, about 30 to 40 minutes for rutabagas and z5
minutes for potatoes. Drain; return to hot saucepans to dry for a few
minutes.
4. Put rutabagas and potatoes through a food mill or ricer, or mash by
hand. Add butter to taste, and enough hot milk to make a creamy puree.
Season to taste with Salt and pepper; stir in chopped rosemary.
5. Heat oven to 350′. Remove bouquet garni, and turn stew into a deep
2-quart baking dish. Top with puree; dot lightly with butter. Bake for 1
hour, or until the top is brown and crusty.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Yields
8 Servings