Step 1

In a large skillet* heat oil over medium-high heat. Add meat; cook until browned on both sides. Transfer meat to a 6-qt. slow cooker. Add potatoes, carrots, rutabaga, celeriac, and garlic.

Step 2

In same skillet cook onions over medium heat 15 minutes or until golden, stirring occasionally. Carefully add wine and tomato paste, stirring to scrape up any crusty brown bits. Remove from heat. Stir in remaining ingredients. Pour over mixture in cooker.

Step 3

Cover and cook on low 10 to 11 hours or high 5 to 5 1/2 hours. Using a slotted spoon, transfer meat and vegetables to a platter. Skim fat from cooking liquid. Season to taste with additional salt and pepper. Serve meat and vegetables with cooking liquid.