Directions

1. Over medium heat, heat a wide, heavy-bottomed lidded pan until hot. Melt butter, and brown meat in 2 batches. Add onions; cook until slightly softened, about 5 minutes. Sprinkle flour over the meat, and cook until well browned, about 5 to 8 minutes, stirring often.
2. Make a bouquet garni by tying celery, rosemary, thyme, bay leaves, and garlic in a piece of cheesecloth; set aside. Add wine, and bring to a boil, scraping the bottom of the pan to loosen brown bits. Add stock and bouquet garni, bring to a boil, cover, and cook on low heat for 1 1/2 hours, or until meat is tender. Remove lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes. Season with salt and pepper.
3. Meanwhile, peel rutabagas and potatoes, and cut into chunks. Place in separate saucepans, and cover with cold, salted water. Bring to a boil, and simmer until tender, about 30 to 40 minutes for rutabagas and 25 minutes for potatoes. Drain; return to saucepans to dry for a few minutes.
4. Put rutabagas and potatoes through a food mill or ricer, or mash by hand. Add butter to taste, and enough hot milk to make a creamy puree. Season to taste with salt and pepper; stir in chopped rosemary.
5. Preheat oven to 350 degrees. Remove bouquet garni, and turn stew into a deep 2-quart baking dish. Top with puree; dot lightly with butter. Bake for 1 hour, or until the top is brown and crusty. Serve hot.