Beef or Lamb Stew

 1/2      cup all-purpose flour
Salt and freshly ground pepper
4        pounds boneless lamb/or beef  shoulder or top round, cut into 2-inch cubes
1/2     cup olive oil
2        cups dry red wine
2        tablespoons sherry vinegar
4        cups chicken stock
2        tablespoons chopped tarragon
1        pound baby carrots, peeled
1        pound baby parsnips, peeled
1        pound small fingerling potatoes
1/2     pound baby turnips, halved
8        baby fennel bulbs, trimmed, fronds reserved and chopped
1        large shallot, minced
2        tablespoons minced parsley

1 .  Preheat the oven to 350Put the flour in a large bowl and season generously with salt and pepper. Add the lamb/beef  cubes in 4 batches, tossing to coat thoroughly.

2 .  In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-fourth of the lamb /beef  cubes and cook over moderately high heat until browned, about 6 minutes; transfer to a plate. Brown the remaining floured lamb in 3 batches, adding 2 tablespoons of oil to the pot per batch. Reduce the heat if the casserole bottom darkens too much.

3 .  Return all of the lamb /beef  to the casserole. Add the wine and vinegar and bring to a boil. Add the stock and tarragon and return to a boil. Season with salt and pepper. Cover the casserole and braise the stew in the oven for about 1 hour, or until the meat is nearly tender.

4 .  Add the carrots, parsnips, potatoes, turnips, fennel and shallot to the lamb stew. Season with salt and pepper and bring to a boil, stirring to distribute the vegetables. Cover the casserole, return it to the oven and cook until the meat and vegetables are tender, about 1 hour longer. Season with salt and pepper. Stir in the parsley and fennel fronds and serve the stew in deep bowls.

SUGGESTED PAIRING
Pair  the stew with a rich, powerful Pinot Noir that is full of dark-berry fruit
Heart healthy