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Ingredients

Serves 8 to 10

• 1 rib celery, coarsely chopped
• 1 sprig fresh rosemary, plus 1 tablespoon chopped fresh rosemary
• 1 sprig fresh thyme
• 2 dried bay leaves
• 1 clove garlic
• 1 1/2 teaspoons unsalted butter, plus more for rutabagas and potatoes
• 2 pounds boneless beef chuck or leg of lamb for stew, cut into 1-inch pieces
• 2 medium onions, chopped
• 2 tablespoons all-purpose flour
• 2 cups dry red wine
• 1 cup homemade or store-bought low-sodium canned beef stock
• 4 carrots, cut crosswise into 3-inch pieces
• Coarse salt and freshly ground black pepper
• 3 rutabagas (about 3 pounds), peeled and cut into large pieces
• 4 russet or Yukon gold potatoes (about 2 pounds), peeled and cut into large pieces
• 1/2 cup hot milk, or more if needed

Description

This Recipe Was Adapted From 'The Martha Stewart Living Cookbook: The Original Classics.'

Martha Stewart