Beef Stew with Red Wine, Root Vegetables and Garlic Bread

Serves:

• BEEF STEW
• 1 tablespoon olive oil
• 2 1/2 pounds lean beef shoulder, cut into large bite-size cubes
• salt and freshly ground black pepper
• 2 onions, cut into 8 pieces
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 large sprigs fresh thyme
• 2 very ripe tomatoes, coarsely chopped
• 1 1/4 cups dry red wine
• 1 1/2 cups beef stock or beef broth
• 2 parsnips, peeled and cut into 1-inch pieces
• 1 large carrot, peeled and cut into 1-inch pieces
• 1 large turnip, peeled and cut into 1-inch pieces
• GARLIC BREAD
• 6 tablespoons (3/4 stick) butter, room temperature
• 3 tablespoons chopped fresh flat-leaf parsley
• 3 large cloves garlic, minced
• 1 baguette, halved lengthwise