From Better Homes and Gardens best-loved recipes 2006 cookbook---very tasty and different
serve with crusty bread
2 pounds stew beef
1/4 cup flour (me-2 tab of corn starch)
2 tsp Italian seasoning (used Mrs. Dash Italian)
1/2 tsp. freshly ground black pepper
2 Tbs. olive oil
2 large onions, cut in thin wedges (I used a jar of pearl onions and one fresh onion)
8 oz parsnips, quartered lengthwise and halved
8 oz carrots, quartered lenghtwise and halved (I used a bag of carrots and a bag of parsnips)
8 oz Jerusalem artichokes peeled and coarsely chopped (I used a can of artichokes)
1 cup Cabernet Sauvignon (I used merlot)
1/2 cup beef broth
1/4 cup tomato paste (at end of cooking)
l. Trim excess fat from beef: cut into 1 inch cubes. Shake flour or cornstarch in bag with seasonings and meat. In skillet brown meat 1/2 at a time in oil.
2. In a 4 1/2 to 6 quart crock pot place onions, parsnips, carrots, artichokes. Top with browned meat. Combine wine and broth. Pour atop meat.
3. Cover: cook on low heat setting for 12-14 hours or high for 6-7 hours. when done stir in paste.
Makes 5-6 servings