Manitoba Canola Growers Association (MCGA)

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Yield: 8 servings

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Ingredients:

2 lbs	beef sirloin, cut into 3.75 cm (1 1/2 inch) cubes	1 kg
1/2 cup	flour	125 mL
1 Tbsp	seasoning salt	15 mL
1 Tbsp	seasoning pepper	15 mL
3 Tbsp	canola oil	45 mL
1	onion diced	1
2	medium carrots, peelied and diced	2
2	stalks celery, diced	2
2 1/2 cup	dry white wine	625 mL
2 cup	beef broth	500 mL
4	sprig fresh thyme	4
4	medium potatoes, cut into halves	4
2	small sweet potatoes, cut into 1 1/2 inch pieces	2
6	medium parsnips, cut in half	6
1	small rutabaga, cut into 1 1/2 inch pieces	1
1/2 lbs	green beans	250 g
2 Tbsp	fresh chopped parsley	30 mL

Directions:

Cut beef into pieces. In medium bowl, combine flour and seasonings. Dredge meat in flour mixture. Heat canola oil in stock pot over medium high heat. Add meat in batches and cook meat until nicely browned. Remove meat to a platter and set aside. Add chopped onion, chopped carrots and celery to the pot. Sauté vegetables over low heat until softened and caramelized, about 10 – 15 minutes. Add wine and beef broth and thyme to the pot. Cook and deglaze the bottom of the pot. Return beef to the pot, cover, and bring mixture to a boil. Reduce heat and simmer over medium low heat for 35 – 45 minutes. Add potatoes, parsnips, and rutabaga to the meat mixture. Continue cooking, about 20 -25 minutes. Add beans and continue to cook till beans are tender, about 5 minutes. Ladle into serving bowls, sprinkle with fresh parsley and serve immediately.