Substances:
- 1 (4-pound) boneless chuck roast, trimmed
- 4 tablespoons all-reason flour, divided
- 1-3/4 teaspoons table salt, divided
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 cup dry pink wine
- 2 14-1/2-ounce cans low-sodium pink meat broth
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 tiny turnip
- 1 8-ounce bundle new mushrooms
- 1 16-ounce bundle toddler carrots
- Thinly sliced new chives, for garnish
Instructions:
- Gash pink meat into 2- to 2-1/2-lunge items; pat with paper towels to consume in extra moisture. Combine 3 tablespoons flour, 1 teaspoon salt, paprika, and pepper in a bowl; toss pink meat with flour mixture.
- Prepare dinner pink meat, in batches, in hot oil in a Dutch oven over medium-high warmth, stirring incessantly, 4 to 6 minutes or until brown. Pick pink meat from Dutch oven. Add pink wine, stirring to loosen particles from bottom of Dutch oven. Return pink meat to Dutch oven; add broth, thyme, bay leaf, and 1/2 teaspoon salt. Lift to a boil. Quilt, decrease warmth to low, and cook, stirring typically, 1 hour.
- Within the meantime, peel turnip, and cleave into 1-lunge cubes. Halve mushrooms. Add turnip, mushrooms, and carrots to stew. Quilt and cook, stirring typically, 1 to 1-1/2 hours or until meat is fork-relaxed.
- Accelerate collectively final 1 tablespoon flour and 1/4 teaspoon salt until blended; sprint 1/2 cup hot broth into flour mixture until soft. Accelerate flour mixture into stew until soft. Prepare dinner, stirring incessantly, 20 minutes, or until thickened.
- Tip: Deglazing the Dutch oven — stirring in the wine to loosen the browned bits from the bottom — provides rich flavor to the sauce for this dish. These bits are tiny items of meat which rep caught to the pan and the caramelized drippings from the juices of the meat.