Nothing compares to a simmering beef stew to warm up the family on a chilly day. Atlantic Canadians know a thing or two about using stew meats or tougher cuts of beef, and braising is the perfect way to do so.
I like to use a Dutch oven to make the stew, but a good sized pot with a thick bottom will do the trick.
In a Dutch oven, over medium high heat add the oil and garlic, once it starts to brown the oil will be hot enough to add the beef. Remove the meat, after browning on all sides, and place to the side; add butter and allow to melt.
Sauté the onions, carrots and celery until soft, add the Dijon mustard, salt, pepper, thyme and red wine.
Deglaze the pot making sure to get all the browned bits stuck to the bottom, these add flavor. Add beef, beef broth and bay leaves.
Cover and bring to a boil for 5 minutes. Place in a 325F oven for 30 minutes, add potatoes, carrots and turnips. Gently incorporate into the stew, return to the oven for another 2 hours. Stir every 30 minutes.
If time permits, make the day before, letting you stew sit overnight, it will enhance the flavors.
If you do not use red wine, add 2 cups extra broth.