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1
Tie celery, rosemary sprig, thyme, bay leaves, and garlic in a small piece of cheesecloth to make a bouquet garni; set aside.
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2
Heat a wide, heavy-bottomed pan over medium heat until hot.
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3
Melt butter, and brown meat in two batches, taking care not to crowd the pieces or they will steam and not brown; transfer meat to a bowl using a slotted spoon and set aside.
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4
Add onions; cook until slightly softened, about 8 minutes.
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5
Return meat to pan and sprinkle flour over the meat and onions, cook about 1 minute, stirring often.
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6
Add wine, and bring to a boil, scraping the bottom of the pan to loosen the brown bits.
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7
Add the stock and bouquet garni, bring to a boil, cover, and cook on low heat until meat is tender, about 1 1/2 hours.
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8
Remove the lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes.
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9
Season with salt and pepper.
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10
Place rutabagas and potatoes in separate saucepans; cover with cold, salted water.
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11
Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the potatoes.
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12
Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.
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13
Put the rutabagas and potatoes through a food mill fitted with a fine disk, or ricer, or mash by hand.
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14
Add butter, as desired, and enough hot milk to make a creamy puree.
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15
Season with salt and pepper; stir in chopped rosemary.
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16
Preheat oven to 350u00b0F
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17
Remove bouquet garni; transfer stew into a deep 2-quart baking dish.
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18
Top with puree; dot lightly with butter.
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19
Bake 1 hour, or until top is brown and crusty.
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20
Serve hot.
