Ingredients

• 4 lbs 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
• 29 ounces low sodium beef broth
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 small turnip
• 8 ounces fresh mushrooms
• 16 ounces baby carrots

Instructions

1. Cut beef into 2 to 2 1/2 inch pieces; pat with paper towels to absorb excess moisture. Combine 3 tablespoons flour, 1 teaspoon 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, 4-6 minutes 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 teaspoon 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 tablespoon flour and 1/4 teaspoon 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.