Recipe-Finder.com
  • 200minutes
  • 416calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 lbs boneless chuck roast, trimmed

  2. 4 tablespoons flour , divided

  3. 1 3/4 teaspoons salt , divided

  4. 1 teaspoon paprika

  5. 1/2 teaspoon pepper

  6. 2 tablespoons vegetable oil

  7. 1 cup dry red wine

  8. 29 ounces low sodium beef broth

  9. 1/2 teaspoon dried thyme

  10. 1 bay leaf

  11. 1 small turnip

  12. 8 ounces fresh mushrooms

  13. 16 ounces baby carrots

Instructions Jump to Ingredients ↑

  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.

Comments

882,796
Send feedback