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1
Preheat the oven to 325 degrees.
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2
Dry beef with paper towels and set aside.
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3
In a heavy 68 quart casserole with tight fitting lid, heat the oil.
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4
Dredge the beef in flour and shake off excess.
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5
Over high heat, sear the beef for about 2 to 3 minutes per side or until golden brown all over.
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6
With a slotted spoon remove the beef to a plate, keep warm, loosely covered with foil.
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7
In the remaining fat in the casserole, saute the onions for about 10 to 15 minutes or until brown and tender.
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8
Remove the casserole from the heat and add the garlic, tomato paste, mustard, thyme, grated lemon, bay leaves and salt and pepper to taste.
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9
Add the grated carrot and celery, wine, and broth.
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10
Return the beef to the casserole.
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11
Bring the liquid to a boil, cover and set in the oven for 1 1/ 2 hours or until fork tender.
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12
Stir the beef on occasion.
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13
When done, transfer the beef to the top of the stove.
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14
Remove the surface fat, discard bay leaves and season to taste with salt and pepper.
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15
Make the vegetable garnish for the first night.
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16
To serve, ladle stew in center of a large deep platter.
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17
Wreath the meat with the Sauteed Vegetable Garnish and sprinkle parsley over meat.
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18
In a large skillet over medium high heat, melt the butter.
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19
When the foaming subsides, add the julienned carrots, turnips and parsnips and saute for 2 minutes.
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20
Add 1/4 cup water, cover and simmer just for 3 minutes or until the vegetables are just tender.
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21
Season to taste with salt and pepper.
