Okay, y’all, this is one of my all-time favorite recipes! Adapted from Southern Living, this stew is savory and good for the soul. It is an absolutely perfect dish to whip up on a cold, gloomy day while you’re waiting for spring to finally come around! Try it out and let me know what you think.
Red Wine Beef Stew
Yield: about 8 servings
What You’ll Need:
- 1 1/2 lbs. of boneless chuck roast
- 3 cloves of garlic, minced
- 1 small onion, diced
- 1 medium turnip, peeled and diced
- 8 oz. of mushrooms, sliced
- 8 oz. of baby carrots, chopped
- 32 oz. of beef broth
- 1 1/4 cups of dry red wine
- 4 tbsp. flour, divided
- Salt & pepper
- 1 tsp. paprika
- 1 1/2 tsp. garlic powder
- 1 tbsp. thyme
- 2 bay leaves
- A few tablespoons of olive oil
What You’ll Do:
- Mix 3 tbsp. of flour, paprika, and a little bit of salt and pepper in a large bowl. Cut beef into 1 inch cubes and add to the flour mixture, tossing to coat the beef.
- Heat a few tablespoons of olive oil in a large stockpot. When the oil is warm, add garlic, onion and flour-coated beef. Cook for about 5 minutes, or until beef is properly browned.
- Add red wine to the pot and stir to loosen the particles from the bottom of the pot.
- Add beef broth, thyme, bay leaves, and a little more salt and pepper. Cook over low-medium heat for about an hour.
- Add turnip, mushrooms and carrots to the stew. If necessary, add a little water to the stew. Cook for another hour over low-medium heat, or until veggies are tender.
- Whisk about a cup of hot broth with your remaining tablespoon of flour in a separate bowl. Add to the stew and stir for about 5 minutes to thicken before serving.