Roots

Ah, January.  Frosty mornings, flannel sheets, and that carbohydrate-induced stupor left over from holiday goodies.  We were discussing the need for some serious veggies, but who wants a light, crisp (cold!) salad in January?  Not I.  I want warm, filling goodness. So what to do?  Get to the root (veggies) of the matter!  We had a wonderful roasted root vegetable stew for dinner tonight, with a bit of beef just for fun, and all served over a bed of smashed potatoes.  Everybody left the table full, but with good dose of summertime nutrition, too.  So here it is!  As always, use what you have and what you like, season to your tastes, and remember that I cook for a small army!

Roasted Root Vegetable Stew

1# beef roast (I used an English shoulder...because it was on sale.)
1/2 c. flour for dredging
2 tbsp. olive oil 
6-8 oz. red wine (I used one of those single-serve bottles of merlot)
24 oz.pkg. button mushrooms, sliced
1 shallot, minced
1 head of roasted garlic
1 qt. beef stock
Salt and pepper to taste

Cut roast into small pieces. Dredge in flour. Heat oil in a large sauce pot or dutch oven over medium heat, and brown meat (add a bit of salt and pepper here). Add shallot.  When it starts to get fragrant, add mushrooms.  Stir frequently until the mushrooms begin to release their liquid, then add the wine.  Let it bubble for a minute or so, then scrape the yummy, sticky stuff off of the bottom of the pan.  (Real cooks call this "deglazing.")  Squish the roasted garlic out of its skin and stir in.  Let the whole mess simmer for a minute or so, then add beef stock.  Stir, then let simmer uncovered while you move on the the next bit of fun.  Just don't forget to stir occasionally.

2# carrots, roughly chopped
2 turnips, cubed
3 parsnips, roughly chopped
1 rutabega, cubed 

Throw veggies in a roasting pan. Pour about 1/4 c. olive oil over the veggies, then salt and pepper them.  Use your hands to toss them until well coated, then roast in a 400 degree oven for about 40 minutes (until just tender and golden, not mushy), stirring occasionally.

When the happiness in the pot on the stove has reduced a bit and the meat is nice and tender, add the roasted vegetables and stir.  Check seasoning and adjust if necessary.  Turn off heat and serve.  We had smashed potatoes, but brown rice, white rice, bread, or just an empty bowl can all serve as a lovely base for this warm, hearty stew!