Rich beef and peppery rutabaga make a hearty stew, perfect for chilly days. But you don’t have to braise all day. The beef comes already roasted, so this version comes together quickly for a cozy weeknight dinner.
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)
Makes 3 servings
Active Time: 15 minutes
Total Time: 30 minutes
Dice about 2 cups of the rutabaga into ½-inch pieces. 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 5 minutes. Add the rutabaga and continue to cook until browned and tender-crisp, 5 to 7 minutes. Add the garlic and stir until fragrant, 1 minute.
Add the beef and broth. Add 1 cup wine or beer, if you have a bottle open, and a bay leaf, if you happen to have one. Bring to a simmer, and cook until the flavors blend, 10 minutes. Season to taste with salt.
Ladle the soup into bowls, top with a drizzle of the salsa verde, grind with pepper, and serve warm.