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Ingredients

Serves 8 to 10

• 1 1/2 teaspoons unsalted butter, plus more for topping
• 2 pounds boneless beef or lamb for stew
• 2 medium onions, chopped
• 2 tablespoons all-purpose flour
• 1 celery stalk
• 1 sprig fresh rosemary, plus 1 tablespoon, chopped
• 1 sprig fresh thyme
• 2 bay leaves, crumbled
• 1 garlic clove
• 2 cups dry red wine
• 1 2/3 cups Homemade Beef Stock, or low-sodium canned beef broth
• 4 carrots, peeled and cut into 3-inch lengths
• Salt and freshly ground black pepper
• 3 rutabagas (about 3 pounds)
• 4 russet or Yukon gold potatoes (about 1 3/4 pounds)
• 1/2 cup hot milk, or as needed

Description

This Dish Tastes Best If The Stew Is Made A Day Ahead Of Time; Remove And Discard Any Solidified Fat Before Topping With The Vegetable Puree.

Martha Stewart