Old-Fashioned Beef and Rutabaga Stew

From the garden

• 1 large rutabaga, peeled and cut into 3/4-inch cubes (about 4 cups)
• 1 medium yellow onion, diced
• 2 medium carrots, cut into thick coins
• 2 cloves garlic, minced

From the pantry

• 1 lb ground beef
• 2 stalks celery, sliced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 can canned diced tomatoes
• 4 cups chicken stock
• 1 bay leaf
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• salt — to taste
• black pepper

1. Brown the ground beef in the olive oil in a Dutch oven over medium-high heat, breaking it up, 6–8 minutes until no pink remains (160°F). Spoon off all but about a tablespoon of fat.
2. Add the onion, carrots, and celery and cook 5 minutes until softening, then stir in the garlic and tomato paste and cook 1 minute until the paste darkens to brick red.
3. Add the stock, tomatoes with their juices, Worcestershire, rutabaga, bay leaf, and Italian seasoning. Bring to a boil, then simmer partially covered 30–35 minutes, until the rutabaga cubes are completely tender when pierced.
4. Mash a few rutabaga cubes against the side of the pot to thicken the broth slightly, discard the bay leaf, and season well with salt and pepper.
5. Rest 5 minutes off the heat and serve in deep bowls — crusty bread for dunking never hurts.