Comforting nightshade- and wine-free beef braise.

• Stewing beef (chuck) — 12¼ oz (cubed)
• Carrot — 1¾ oz (1 small, chunked)
• Turnip — 4¼ oz (1, chunked)
• Parsnip — 4¼ oz (1, chunked)
• Thyme & bay
• Water — 1½ cups stock (no onion/garlic)
• Arrowroot flour — 1 Tbsp
• Garlic-infused olive oil — 1 Tbsp
• Sea salt & pepper

1. Heat oven to 300°F (150°C). Pat the beef dry and brown in batches in the oil (don't crowd); remove.
2. Deglaze with a little stock, then return the beef with the rest of the stock, thyme and bay; cover and braise 2–2½ hours until fork-tender. Add the roots for the last 45 minutes. (Pressure cooker: ~35 minutes, then add roots.)
3. Stir in the arrowroot slaked in cold water to thicken; season. Better the next day.

Without wine, the stew leans heavily on the brown bits (fond) on the bottom of the pot. Don't skip the deglaze step — scrape with a wooden spoon until the bottom is clean. Always better on day 2.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Braising method per Once Upon a Chef & America's Test Kitchen: brown, deglaze, low-and-slow to fork-tender.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.