Red Wine Beef Stew

Ingredients

• 16 oz baby carrots 
• 1  bay leaf 
• 29 oz beef broth low-sodium canned
• 4 lb chuck roast boneless trimmed
• 0.5 teaspoon thyme leaves dried
• 1 cup cooking wine dry red
• 4 tablespoons flour divided
• 8 oz mushrooms fresh
• 1 teaspoon paprika 
• 0.5 teaspoon pepper 
• 1.8 teaspoons salt divided
• 1 small turnip 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• paper towels
• whisk
• dutch oven

Directions

1. Cut beef into 2- to 2 1/2-inch pieces; pat with paper towels to absorb excess moisture.
2. Combine 3 Tbsp. flour, 1 tsp. salt, paprika, and pepper in a bowl; toss beef with flour mixture.
3. Cook beef, in batches, in hot oil in a Dutch oven over medium-high heat, stirring often, 4 to 6 minutes or until brown.
4. Remove beef from Dutch oven.
5. 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.
6. Meanwhile, peel turnip, and cut into 1-inch cubes. Halve mushrooms.
7. Add turnip, mushrooms, and carrots to stew. Cover and cook, stirring occasionally, 1 to 1 1/2 hours or until meat is fork-tender.
8. Whisk together remaining 1 Tbsp. flour and 1/4 tsp. salt until blended; whisk 1/2 cup hot broth into flour mixture until smooth.
9. Whisk flour mixture into stew until smooth. Cook, stirring often, 20 minutes or until thickened.
10. *Beef broth may be substituted.