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BLONDE BEEF STEW

1 pound Stew Beef, cut into bite sized pieces
FRESH ground sea salt and black pepper
¼ cup WONDRA flour for dredging
2 tablespoons butter
2 tablespoons avocado oil
2 leeks, thinly sliced
1 SMALL fennel bulb, medium diced
4 cloves garlic, thinly sliced
½ cup white wine
4 cups chicken stock
1 cup parsnips, diced
1 cup turnips, diced
1 cup celery root, diced
1 cup carrots, diced
1 bunch FRESH thyme

• Preheat oven to 300°.
• Preheat butter and 1 tablespoon of oil in a Dutch oven over medium heat.
• Toss beef in seasoned flour.
• Sear beef on all sides for 2 minutes per side, or until browned.
• Remove beef from Dutch oven and set aside.
• Add remaining oil, fennel, leeks and garlic to Dutch oven and sauté until slightly translucent, approximately 5 minutes.
• Deglaze with white wine, simmering until reduced by half.
• Add remaining ingredients and bring to a SLOW simmer.
• Cover and place in oven for 2 hours or until beef is fork tender.
• Once stew is finished cooking remove thyme sprigs and discard.