2 medium onions, diced
3 cups chopped carrots, about 6 carrots total
2 cups cubed rutabaga, about 1 x 2-inch cubes or parsnips, chopped
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 or sage
1/4 cup whole-wheat flour
1 can (10 oz or 284 mL) 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
1. Preheat oven to 350 °F.
2. In large, 14 cup (3.5 L) Dutch oven, place beef, onions, carrots, rutabaga and garlic. Drizzle with canola oil and toss to coat.
3. Sprinkle with thyme, pepper, tarragon, summer savory and flour. Toss to coat.
4. Add beef broth, tomatoes, red wine, water and Worcestershire. Place rosemary stems on top.
5. Cover and cook for 2 1/2 to 3 hours. Remove from oven. Remove rosemary, stir and serve. Store leftovers in refrigerator for up to three days
Nutritional information available from canolainfo.org.