Cook the rutabagas and sweet potatoes ahead of time, so dinner can be on the table quicker.
For Phase 1, serve this with biscuits, or a slice of my sourdough bread.
Phase 1 or Autoimmune Plan
Makes 4 standard servings
2 stalks celery, coarsely chopped
1 sprig fresh rosemary, plus 1 tablespoon chopped fresh rosemary
1 sprig fresh thyme
2 dried bay leaves
1 clove garlic, minced
2lbs phase or plan appropriate beef or lamb, cut into 1-inch pieces
2 medium onions, chopped
2 tsp arrowroot
3 cups homemade beef stock
3 carrots, sliced thick
1 cup fresh green beans, sliced
1 tsp each salt and black pepper
3 rutabagas (about 3 pounds), peeled and cut into large pieces
2 sweet potatoes, peeled and cut into chunks (phase 1 only)
2T olive oil (autoimmune plan only)
Preheat oven to 350 degrees
Tie rosemary sprig, thyme, bay leaves in a small piece of cheesecloth to make a bouquet garni; set aside.
Heat a wide, heavy-bottomed pan over medium heat until hot. Add oil if using, add the meat. Season with the salt and pepper and brown meat, 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. Add onions; cook until slightly softened, about 8 minutes. Return meat to pan and sprinkle arrowroot over the meat and onions, cook about 1 minute, stirring often.
Add half the stock, and bring to a boil, scraping the bottom of the pan to loosen the brown bits. Add the remaining stock and bouquet garni, bring to a boil, cover, and cook on low heat until meat is tender, about 1 1/2 hours. (or transfer this to a crock pot and cook on low for 6-8 hours, along with the celery, carrots and beans) Remove the lid after 1 hour; add carrots, celery and green beans, and cook, covered, for the last 30 minutes.
Place rutabagas and sweet potatoes in separate saucepans; cover with cold, salted water. Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the sweet potatoes. Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.
Mash the rutabagas and sweet potatoes together with a potato masher or put through a food mill. You can also use a hand mixer. Add some beef stock if you need to help them mash. Season with salt and pepper; stir in chopped rosemary.
Remove bouquet garni; transfer stew into a deep 2-quart baking dish. Top with puree. Bake 1 hour, or until top is brown and crusty. Serve hot.