Red Wine Beef Stew

Submitted by Little Suzy Homemak

"From Southern Living...January 2009. Serve with crusty bread or over rice to catch the rich gravy."

 

• Ready In: 3hrs 20mins
• Ingredients: 13
• Serves: 8

ingredients

• 1814.36 g boneless chuck roast, trimmed
• 59.16 ml flour, divided
• 8.62 ml salt, divided
• 4.92 ml paprika
• 2.46 ml pepper
• 29.58 ml vegetable oil
• 236.59 ml dry red wine
• 822.13 g low sodium beef broth
• 2.46 ml dried thyme
• 1 bay leaf
• 1 small turnip
• 226.79 g fresh mushrooms
• 453.59 g baby carrots

directions

1. Cut beef into 2 to 2 1/2 inch pieces; pat with paper towels to absorb excess moisture. Combine 3 tablespoons flour, 1 teaspoon salt, paprika and pepper in a bowl; toss beef with flour mixture.
2. Cook beef in batches, in hot oil in a Dutch oven over medium-high heat, stirring often, 4-6 minutes until brown. Remove beef from Dutch oven. Add red wine, stirring to loosen particles from bottom of Dutch oven. Return beef to Dutch oven; add broth, thyme, bay leaf, and 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour.
3. Meanwhile, peel turnip, and cut into 1 inch cubes. Halve mushrooms. Add turnip, mushrooms, and carrots to stew. Cover and cook, stirring occasionally, 1 to 1 1/2 hours or until meat is fork tender.
4. Whisk together remaining 1 tablespoon flour and 1/4 teaspoon salt until blended; whisk 1/2 cup hot broth into flour mixture until smooth. Whisk flour mixture into stew until smooth. Cook stirring often, 20 minutes or until thickened.

Reviews

[palmnut]

Excellent!!! We loved it, my parents loved it - don't change a thing!

 

[NoraMarie]

This has to be the best stew we had for awhile.I had 1 cup tomato juice that I added and tobasco sauce. Will surely make again.