SERVES: 6 | PREP TIME:
1/2 cup all-purpose flour
1 pound beef chuck roast, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
1 large turnip, peeled and cut into 1-inch chunks
3 medium stalks of celery, sliced 1-inch thick on the diagonal
5 medium carrots, peeled and sliced 1-inch thick on the diagonal
1 large russet potato, peeled and cut into 1-inch chunks
2 medium parsnips, peeled and sliced 1-inch thick on the diagonal
3 cloves garlic, minced
2 tablespoons tomato paste
7 cups beef broth
1 teaspoon cornstarch dissolved in 1 tablespoon of cold water
1/4 cup chopped fresh parsley
salt and pepper to taste
Place the flour in a shallow dish such as a pie plate and season with salt and pepper. Season the beef with salt and pepper, then dredge in the flour, shaking to remove the excess.
Place a large stock pot over medium-high heat. Add the 1 1/2 tablespoons oil followed by half of the beef. Cook the beef, browning on all sides, about 10 minutes in total. Transfer the beef to a plate and repeat with the remaining 1 1/2 tablespoons of oil and the other half of the beef. Transfer the remaining beef to the plate with the rest.
Add the turnip, celery, carrot, potato, parsnip, garlic, and tomato paste to the pan and cook, stirring frequently for 3 minutes. Pour in the broth, then stir in the cornstarch-water mixture. Season the broth with salt and pepper. Increase the heat to high and bring to a boil, then reduce to low and simmer until the beef becomes tender, stirring occasionally, about 40 minutes. Ladle into bowls, sprinkle with parsley, and serve.