BEEF AND ROASTED ROOT VEGETABLE STEW

Author Notes

When the climate turns cool and wet chilly climate in the Napa Valley, my dutch oven is on the ready repeatedly…pork cheeks, roast rooster and stews. Right here is one among my licensed recipes. It is in actual fact a chilly climate dish…heavy roasted and carmelized flavors of pork and root vegetables. I in point of fact dangle the butcher atomize up some pork chuck into chunks and request him for a bone (fancy the one my dog loves). He cuts it into manageable dimension objects for the stew pot. There is a saying that the nearer to the bone, the sweeter the meat, so I place the roasted bone in with its frail flesh and with deep flavored caramelized root vegetables to kind a rich red wine capable stew. —dymnyno

Formulation

• 1 pound stew meat (pork chuck) slice into 1 1/2 disappear chunks
  

• 1 spruce celery root,peeled and slice into 1 1/2 disappear cubes
  

• 1 spruce carrot, slice into 1 1/2 disappear segments
  

• 1 spruce Idaho potato, slice into 1 1/2 disappear cubes
  

• 1 spruce onion, slice into 8 slices
  

• 1 pork bone, slice into 5 disappear objects
  

• 1 quart veal stock
  

• 1/2 bottle factual red wine (I archaic Cabernet Sauvignon)
  

• olive oil
  

• sprigs of fresh thyme