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Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey Photo by: Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Red Wine Beef Stew

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.

Southern Living JANUARY 2009

  • Yield: Makes 6 to 8 servings
  • Cook time:3 Hours, 6 Minutes
  • Prep time:20 Minutes

Ingredients

  • 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

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. 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 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.

*Beef broth may be substituted.

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Red Wine Beef Stew recipe

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