We've had a few chilly days in Montreal this past week, I guess to be expected even though spring is officially here. The weather seems to once again call out for some warm comfort food, and beef stew is just the dish. True to my Italian origins, I added some fresh tomato and red wine to my stew recipe. Homemade beef stock also helped to further enhance the flavours of the beef and all those yummy root vegetables. Serves two with just enough leftovers for tomorrow's lunch. After all stew is even better the next day.
Suggestion: for thicker sauce add an extra spoon of flour.

 Ingredients:
11/2 pound roast (round) cut into bite- size pieces
1 onion coarsely chopped
1 garlic clove finely chopped
2 tablespoons extra virgin oil
1 tablespoon butter
2 tablespoons flour
1/2 cup dry red wine
2 cups beef broth
1 cup cherry tomatoes cut into wedges 
1 bay leaf
3 sprigs fresh thyme
1 small rutabaga cubed (about 1 1/2 cup)
2 carrots cut in 1" pieces
2 small parsnips cut into 1" pieces
2 Yukon gold potatoes cut into bite size pieces

Method:
Season the meat with salt and pepper. In a Dutch oven pot, heat the butter and oil on medium high.Brown the meat a few pieces at a time. Transfer the browned meat to a plate and set aside. In the same pot, brown the onions, add the garlic. Add more oil if necessary. Stir in the flour, allow it to cook for a minute. Gradually whisk in the beef stock to prevent lumps from forming.  Return the meat to the pot. Pour in the red wine. Toss in the tomatoes, bay leaf, and fresh thyme. Bring to a boil. Lower the heat and simmer for 20 minutes. Add the the vegetable pieces and continue to simmer until the meat is tender, about 25 minutes or until the meat is tender. The stew can also be finished  with the cover on in a 350º oven for about 25 minutes or until the meat is tender.