Beef and Root Vegetable Casserole

Servings: six

Ingredients

1½ lbs stew beef, or lean beef cut into 1-inch chunks
½ cup flour substitute
1 teaspoon paprika
1 teaspoon curry powder
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
2 parsnips, peeled and cut into 1-inch chunks
1 rutabaga, peeled and cut into 1-inch chunks
1 celeriac, peeled and cut into 1-inch chunks
1 28-oz can crushed tomatoes
2 cups beef broth or water
1 cinnamon stick
6 whole cloves
2 bay leaves

Directions

Preheat oven to 350.

Bring beef to room temperature and pat dry with paper towels.  Combine the flour substitute, paprika, curry powder, salt and pepper in a shallow dish.  Dredge beef in flour mixture, shaking off excess.

In a large Dutch oven, heat olive oil over medium high heat.  Add the beef and brown on both sides.  Place beef on a platter and tent with foil to keep warm.  This step will need to be completed in several batches.  Make sure not to overcrowd the pan.

Reduce the heat to medium and add the onion to the pan.  Sauté until soft and golden, about 8 minutes.  Add garlic and cook for 1 minute.  Remove from heat, add remaining ingredients, cover and place in over.  Bake for 2½  hours.  Remove cinnamon stick, cloves and bay leaves before serving.

Note

Substitute white bleached flour with this healthier alternative:  Two parts oat flour, two parts rice flour, one part buckwheat.  Mix flours in advance and store at room temperature in an airtight container.

Instead of baking the dish, you can prepare all the ingredients as described, then place in a slow cooker for 6-8 hours