Red Wine Beef Stew

Ingredients

• 2 (14 1/2-oz.) cans low-sodium beef broth
• ½ teaspoon pepper
• 1 ¾ teaspoons salt, divided
• 1 teaspoon paprika
• 4 tablespoons flour, divided
• 1 (4-lb.) boneless chuck roast, trimmed
• 1 (16-oz.) package baby carrots
• + 6 more ingredients
• • 1 (8-oz.) package fresh mushrooms
  • 1 small turnip
  • 1 bay leaf
  • 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...

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