Red Wine Beef Stew

Red Wine Beef Stew
Photo by Beth Dreiling Hontzas

Ingredients

  • 2 (14 1/2-oz.) cans low-sodium beef broth
  • 2 (14 1/2-oz.) cans low-sodium beef broth
  • ½ teaspoon pepper
  • ½ teaspoon pepper
  • 1 ¾ teaspoons salt, divided
  • 1 ¾ teaspoons salt, divided
  • 1 teaspoon paprika
  • + 19 more ingredients
    • 1 teaspoon paprika
    • 4 tablespoons flour, divided
    • 4 tablespoons flour, divided
    • 1 (4-lb.) boneless chuck roast, trimmed
    • 1 (4-lb.) boneless chuck roast, trimmed
    • 1 (16-oz.) package baby carrots
    • 1 (8-oz.) package fresh mushrooms
    • 1 (16-oz.) package baby carrots
    • 1 small turnip
    • 1 (8-oz.) package fresh mushrooms
    • 1 bay leaf
    • ½ teaspoon dried thyme
    • 1 small turnip
    • 1 cup dry red wine*
    • 1 bay leaf
    • 2 tablespoons vegetable oil
    • ½ teaspoon dried thyme
    • 1 cup dry red wine*
    • 2 tablespoons vegetable oil

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...

View full recipe at My Recipes

Comments

Variations on Red Wine Beef Stew

  • Red Wine Beef Stew
    • 3 tablespoons all-purpose flour
    • 1 tablespoon olive oil
    • 1/4 cup tomato paste
    • 2 cups dry red wine, such as Pinot Noir or Syrah
    • +8 other ingredients


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