Ingredients

• 1 1/2 lbs stew beef, trimmed
• 6 T flour
• 2 ea carrots, bite-size pieces
• 2 ea celery ribbs, bite-size pieces
• 1 ea onion, chopped
• 1 ea turnip, bite-size pieces
• 1 ea parsnip, bite-size pieces
• 1 ea rutabaga, bite-size pieces
• 3 cl garlic, minced
• 4 C beef broth
• 1 C dry red wine
• 2 T red wine vinegar
• 2 ea bay leaves
• 2 T rosemary

Instructions

1. Season the beef, then brown in a stew pot. Add the onion, celery and carrots and continue cooking, while stirring, for 3 minutes. Stir in the flour, then add the broth and wine.
2. Add the turnip, parsnip, rutabaga, garlic, vinegar, bay leaves, and rosemary and bring to a boil. Reduce heat, season to taste, and simmer until done.
3. Plate and serve.

Source: about.com:southern food

Contributed by: Skip