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
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Cut beef into 2 inch pieces. Combine 2 Tbs flour, 1tsp salt, paprika, and pepper in a bowl. Toss beef with flour mixture.
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Cook beef in batches in oil in dutch oven over medium high heat. Stir often until brown. Remove from pan.
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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.
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Peel turnip. Cut into 1 inch cubes. Halve mushrooms. Add all vegetables to stew. Cover and cook 1- 1 1/2 hours.
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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.