Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

From Southern Living...January 2009. Serve with crusty bread or over rice to catch the rich gravy.

Ingredients Nutrition


  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.
Most Helpful

Excellent!!! We loved it, my parents loved it - don't change a thing!

palmnut December 12, 2011

This has to be the best stew we had for awhile.I had 1 cup tomato juice that I added and tobasco sauce. Will surely make again.

NoraMarie April 11, 2009