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Ingredients

1. 2 cups red Meritage (a Bordeaux-style blend)
2. 1 3/4 pounds beef chuck, cut into 1-inch pieces
3. 2 garlic cloves, smashed
4. 3 large carrots, 1 thinly sliced and 2 cut into 1/2-inch pieces
5. 2 shallots, thinly sliced
6. 2 thyme sprigs
7. 2 bay leaves
8. Freshly ground pepper
9. 2 tablespoons vegetable oil
10. Salt
11. 2 celery ribs, cut into 1/2-inch pieces
12. 2 parsnips, peeled and cut into 1/2-inch chunks
13. 1 large onion, cut into 1/2-inch pieces
14. 1 teaspoon drained green peppercorns in brine
15. 1 rosemary sprig
16. 4 plum tomatoespeeled, seeded and cut into 1/2-inch pieces
17. 4 cups rich veal stock or 2 cups veal demiglace mixed with 2 cups water
18. 2 tablespoons unsalted butter, slightly softened
19. 2 tablespoons all-purpose flour
20. Celery Root Puree, for serving

Description

Food & Wine