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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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From Southern Living...January 2009. Serve with crusty bread or over rice to catch the rich gravy. Ingredients:
4 lbs 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 |
29 ounces low sodium beef broth |
1/2 teaspoon dried thyme |
1 bay leaf |
1 small turnip |
8 ounces fresh mushrooms |
16 ounces 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.
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