Rich beef and peppery rutabaga make a hearty stew, perfect for chilly weather. But the beef comes already roasted, so this version comes together quickly for a cozy weeknight dinner.
Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time
What You Get
Beef broth (see note below)
What You'll Need
Salt and freshly ground pepper
Dry white wine or beer (optional)
Bay leaf (optional)
Dice the rutabaga into ½-inch pieces (you should have about 2 cups). Chop 4 or 5 cloves of garlic.
In a pot over medium-high heat, warm 1 tablespoon olive oil. Add the mirepoix, season with salt, and sauté until softened, about 4 minutes. Add the rutabaga and continue to cook until lightly browned, 5 to 7 minutes. Add the garlic and stir until fragrant, 30 seconds.
Add the beef and broth. Add ¼ cup white wine or beer, if you have a bottle open, and a bay leaf, if you happen to have one on hand. Bring to a simmer, and cook until the flavors blend, 10 to 15 minutes. Season to taste with salt.
Ladle the soup into bowls, top with a drizzle of the salsa verde, a few grinds of pepper, and serve warm.