Beef Stew with Southern Root Vegetables - The Local Palate

Ingredients

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 2 tablespoons salt, divided
• 1 teaspoon freshly ground black pepper
• ⅓ cup flour
• 3 tablespoons neutral oil (such as canola or vegetable), divided
• 1 medium sweet onion, diced into 1-inch pieces
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup red wine
• 4 cups chicken stock
• 3 Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
• 1 bulb kohlrabi or turnip, peeled and chopped into 1-inch pieces
• 4 medium carrots, peeled and cut crosswise into 2-inch pieces
• 1 small rutabaga, peeled and chopped into 1-inch pieces
• 1 tablespoon Worcestershire sauce
• 1 teaspoon soy sauce
• 2 tablespoons cornstarch
• 2 teaspoons dijon mustard
• Chopped parsley for garnish