« Food & Drinks

Fall is Here! Perfect Time For Red Wine Beef Stew

by Mike DuBord

My Wife is Making This For Dinner Tonight

INGREDIENTS:

  • (4-lb.) boneless chuck roast, trimmed 
  • 4 tablespoons flour, divided 
  • 1 3/4 teaspoons salt, divided
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil 
  • 1 cup dry red wine
  • (14 1/2-oz.) cans low-sodium beef broth 
  • 1/2 teaspoon dried thyme
  • bay leaf
  • small turnip
  • (8-oz.) package fresh mushrooms 
  • (16-oz.) package baby carrots 

Preparation

1 . Cut beef into 2- to 2 1/2-inch pieces; pat with paper towels to absorb excess moisture. Combine 3 Tbsp. flour, 1 tsp. 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 to 6 minutes or 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 tsp. salt. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour.

3. Halve mushrooms then add them 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 Tbsp. flour and 1/4 tsp. 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.