Dustin’s Beef Stew & Roasted Vegetables

from Tables Restaurant, Denver

3 lbs. Laramie Cattle stew meat
1 c. flour
3 T. oil
1 large onion, diced
1 T. garlic, minced
2 celery stalks, diced
2 carrots, diced
1 qt. red wine
1 qt. beef broth
Bouquet garni of:
2 bay leaves
2 sprigs of thyme
2 T. black peppercorns
1 bunch of parley stems
1 T. tomato paste
1 celery root, large diced
2 sweet potatoes, large diced
2 turnips, large diced

Season beef with salt and pepper.  Dredge in flour.  Put 2 T. oil in heavy pan and add meat in batches.  Sear until browned on all sides.  Remove meat to medium-sized Dutch oven.  Saute diced vegetables and garlic in same pan as meat was seared, adding 1 T. oil if needed and scraping pan for browned bits.  Remove vegetables to Dutch oven.  Deglaze browning pan with red wine.  Pour wine mixture into Dutch oven and add beef broth, bouquet garni and tomato paste.  Stir to mix.  Cover and braise in oven for 2 hours at 325 degrees or until tender.  Salt and pepper large-diced vegetables and toss in oil in a mixing bowl.  Spread on large baking sheet and roast in oven along with stew for 1½  hours.  Serve stew over roasted vegetables.