Red Wine Beef Stew

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:

  1. 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.
  2. 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.
  3. Add red wine to the pot and stir to loosen the particles from the bottom of the pot.
  4. Add beef broth, thyme, bay leaves, and a little more salt and pepper. Cook over low-medium heat for about an hour.
  5. 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.
  6. 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.

This stew is delicious over rice or pasta or with bread, but it’s just as delicious on its own. I hope you enjoy this meal as much as I do!

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