Title: Beef and baby root vegetable fricassee
 Categories: E., Meats
      Yield: 4 Servings
 
    3/4 c  Vegetable oil
    3/4 c  Flour
      1 lb Beef stew meat, cut into
      2    Inch chunks
           Essence
      1 c  Chopped onions
      1 c  Chopped celery
           Salt and cayenne
      2    Bay leaves
      1 c  Dry red wine
      5 c  Water
    1/2 lb Pearl onions, peeled
    1/4 lb Baby carrots, peeled
    1/4 lb Baby turnips
     14 lb Baby new potatoes, quartered
      1 tb Chopped garlic
    1/2 ts Dried thyme
    1/2 ts Black pepper
 
  In a large sauce pan, with a lid, over medium heat, whisk the oil and
  flour together. Stir the mixture constantly for about 10-15 minutes,
  for a dark roux. Season the stew meat with Essence. Add the meat to
  the roux and brown the meat for 3 minutes, stirring constantly. Add
  the chopped onions and celery. Season with salt and cayenne. Cook for
  2 minutes, stirring constantly. Add the bay leaves and red wine. Stir
  for 1 minute, until a paste forms. Stir the water into the roux
  mixture. Add the onions, carrots, turnips, potatoes, garlic, thyme,
  and black pepper. Bring the liquid up to a boil and reduce to a
  simmer. Cover and cook for 30 minutes. Remove the lid and continue to
  cook for 30-40 minutes, or until the meat is very tender. Remove the
  bay leaves and adjust the seasoning if needed. Serve over rice or
  creamy grits. Yield: 4 servings