This Red Wine Beef Stew recipe is pure comfort but it takes a while to prepare, so make it on a day when you have some time to spare. Serve it with crusty bread or over rice to capture every drop of the rich gravy.
1 (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*
2 (14 1/2-oz.) cans low-sodium beef broth
1/2 teaspoon dried thyme
1 bay leaf
1 small turnip
1 (8-oz.) package fresh mushrooms
1 (16-oz.) package baby carrots
How to Make It
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.
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.
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.
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.
This was super good and worth the effort! Like others recommended, I doubled the turnips, and used whole fresh carrots. I added sauteed onions and garlic and will add some celery next time for some crunch. I was *certain* it would not be tender, but it is!!!! My mom, husband and me all heart this recipe. A keeper! So glad it freezes because it does make a lot. I served Mom's over Uncle Ben's quick rice packets and will have mine over egg noodles tomorrow. thanks for a great recipe!
Yummy! I altered this recipe a little...
-Floured/Seasoned the Beef, browned it and then threw everything else in the crockpot... ended up adding oil and thinly chopped red onion to make a pan sauce out of the browning beef leftovers... added that too.
-For liquid I used: 1 1/2 cup wine, 1 can of reduced sodium beef stock and 1 can of no sat added diced tomatoes (I'm on a low sodium diet)
-Didn't love the large pieces of mushroom... next time I will chop them very small so they'll be a nice accent... also I would add more carrots.
-Also didn't end up going with the turnips, wish I had seen the suggestion for celery root before making it, sounds good for next time!
Overall... delicious flavor!
Amazing beef stew! Rated this a 9.5 out of 10. I skipped the turnip and used a red potatoe instead. Also added fresh onions in with the other veggies. Had whole carrots on hand so I chopped those up instead of the baby carrots. This is just a wonderful recipe and well worth the wait. Even though it is time consuming, it is a very easy one to make. Will make again several times this winter.
This stew was so pleasing to the palate, the meat and vegetables just melted away in my mouth. Next time I might increase the gravy as the temptation to soak it all up with french bread is irresistible. The only slight changes I made were increasing the mushrooms and turnips, and using chopped whole carrots.
Pretty easy to make, I didn't have red wine, but I used red wine vinegar which worked very well for flavor. The sauce didn't thicken up quite as much as I anticipated, but I liked to thinner sauce for bread dipping. Delicious!
This was my first time making a meat recipe...and it came out great!! I substituted red potatoes and whole carrots cut up; it was dinner for two, so I probably screwed up the measurements a little, I think that's why the sauce didn't thicken up so much. Served it with rice, my boyfriend loved it.
This is the best beef stew recipe ever! It makes the whole house smell wonderful, and makes enough to feed an army. Don't omit the red wine!!
I serve it over risotto rice, but also try thick slices of homemade cornbread.
Be sure to make copies of the recipe when you serve it - everyone will want one!
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