My mother made many soups and stews when I was a child. With lots of vegetables, they were a good way to satisfy big appetites without spending a fortune. And of course, even tough meat becomes tender if you cook it long enough. Many of her stews included diced rutabaga, which some folks have been known to disparage. Be sure to use it in the recipe which follows. Even if you think you don't like rutabaga, give it one more chance. This stew has made converts of many who knew they hated the root.

INGREDIENTS

2 lbs. lean round steak or chuck roast
1 large yellow onion
1 clove garlic
3 or 4 medium carrots
3 or 4 ribs of celery
2 or 3 medium potatoes
1 small rutabaga
2 to 3 cups tomato juice
2 to 3 cups dry red wine
1/8 tsp. freshly ground black pepper
1 tsp. salt
1/2 tsp. sugar
2 T butter
2 T cooking oil
1/2 tsp. basil
1 bay leaf
dash to 1/8 tsp. cloves
dash to 1/8 tsp. cinnamon
1/8 tsp. cayenne
1/8 tsp. marjoram
2 T flour
sliced mushrooms (optional)

PROCEDURE

Cut the meat into 1 to 1 1/2 inch cubes. Peel and chop the onion into small to medium pieces, and mince the garlic. Heat the butter and oil in a Dutch oven or other large pot holding at least 8 quarts. Brown the meat in batches and set aside to drain. When all the meat has been browned, turn down the heat and add the onions to the pot. Cook slowly without browning for 3 or 4 minutes until the onions are translucent. Add the garlic and return the meat to the pot. Add equal amounts of tomato juice and wine to cover the meat, bring to boil, turn down heat and simmer for about an hour stirring once or twice. Add all the herbs and spices at this time, and more liquid if necessary, and let simmer another hour.

While the meat is cooking, clean and chop the carrots into 1/4 inch slices. Clean and chop the celery into 1/2 inch slices. Peel and cut the potatoes and rutabaga into 1/2 by 1 inch pieces. Add the vegetables to the pot with equal amounts of juice and wine to cover them. Simmer for 45 minutes. Stir the flour into about 1/2 cup cold water and stir this mixture into the stew until the broth thickens slightly. At this time you can drain the liquid from a small can of sliced mushrooms and add them to the stew or add some fresh braised mushrooms if you wish.

Correct the seasoning and serve with a glass of the dry wine, plenty of good home made bread and perhaps a salad on the side. And DON'T forget the rutabaga!