Categories: Soups and Stews

Ingredients

• 4lbs. boneless chuck roast, trimmed
• 4 tablespoons flour, divided
• 1 3/4 teaspoons salt, divided
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 2 tablespoons oil
• 1 cup red wine
• 30 ounces beef broth
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 turnip
• 8 ounces mushrooms
• 16 ounces baby carrots

Directions

1. Cut beef into 2 inch pieces. Combine 2 Tbs flour, 1tsp salt, paprika, and pepper in a bowl. Toss beef with flour mixture.

2. Cook beef in batches in oil in dutch oven over medium high heat. Stir often until brown. Remove from pan.

3. Add red wine to pan and stir. Return beef to pan add broth thyme, bay leaf, and 1/2 tsp salt. Boil. Cover, reduce to low and cook 1 hour. Stir occasionally.

4. Peel turnip. Cut into 1 inch cubes. Halve mushrooms. Add all vegetables to stew. Cover and cook 1- 1 1/2 hours.

5. Whisk remaining 1 Tbs flour and 1/4 tsp salt until blended. Whisk 1/2 cup hot broth and mixture until smooth. Cook, stirring often, 20 minutes.

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