Red Wine Beef Stew

Recipe from Southern Living One Dish Meals, Jan 2011.

This is so yummy and warming!  It is a fairly simple recipe, but does take several hours to cook.  (ie., It isn't something you can decide on for dinner last minute)

4 lbs beef boneless chuck roast, trimmed and cut into 2" cubes
4 T flour, divided
1 3/4 tsp salt
1 tsp paprika
1/2 tsp salt
2 T veg oil
1 c dry red wine
2 (14 1/2 oz) cans beef broth OR 1 (32 oz) carton (I prefer the cartons)
1/2 tsp dried thyme
1 bay leaf
1 small turnip
1 8 oz pkg fresh mushrooms
1 16 oz pkg baby carrots

(I use slightly less beef and quite a bit more veggies just for my family's preference.)

Pat beef with paper towels to absorb excess moisture.  Combine 3 T flour, 1 tsp salt, 1 tsp paprika, and 1/2 tsp pepper in a bowl.  Toss beef with flour mixture to coat.

Cook beef in batches in hot oil in a dutch oven over med. high heat, stirring often, 4-6 minutes or until just brown.  Remove beef from dutch oven.  Add red wine, stirring to loosen particles from bottom of pot. Return beef to pot; add broth, thyme, bay leaf, and 1/2 tsp salt.  Bring to a boil.  Cover, reduce heat to low and cook, stirring occasionally, 1 hour.

Meanwhile, peel turnip, and cut into 1 inch cubes.  Halve mushrooms.  Add all veggies to pot (including carrots) to stew.  Cover and cook, stirring occasionally, 1 to 1 1/2 hours or until meat is fork-tender.

Whisk together remaining 1 T of flour and 1/4 tsp salt until blended.  Whisk 1/2 c of hot broth into flour mixture until smooth.  Whisk flour mixture into stew until smooth.  Cook, stirring often, 20 minutes or until thickened.

Serve with thick crusty bread, or rice to soak up all the gravy.  Don't forget a nice glass of red wine for the adults!