Yankee Pot Roast Stew

Step by stepInstructions

1. Season the beef with salt and pepper and toss with the flour.
2. Heat the oil in a Dutch oven and brown the beef in batches; remove.
3. Cook the onion in the same pot until soft; add the garlic and tomato paste and cook 1 minute.
4. Pour in the wine, scraping up the browned bits; add the broth, thyme, and bay leaf, then return the beef. Cover and simmer 1 1/2 hours.
5. Add the carrots, potatoes, and turnips and simmer 45 minutes more, until the beef is tender and the vegetables are soft. Skim the fat, season, and serve.