1 (4-lb.) 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*
2 (14 1/2-oz.) cans low-sodium beef broth
1/2 teaspoon dried thyme
1 bay leaf
1 small turnip
1 (8-oz.) package fresh mushrooms
1 (16-oz.) package baby carrots

1) Cut beef into 2- to 2 1/2-inch pieces.
2) Pat with paper towels to absorb excess moisture.
3) Combine 3 tbsps flour, 1 tsp. salt, paprika, and pepper in a bowl.
4) Toss beef with flour mixture.
5) Cook beef,in hot oil over medium-high heat, stirring often, 4 to 6 minutes or until brown.
6) Remove beef from Dutch oven.
7) Add red wine, stirring to loosen particles from bottom of Dutch oven.
8) Return beef to Dutch oven; add broth, thyme, bay leaf, and 1/2 tsp. salt.
9) Bring to a boil.
10)Cover, reduce heat to low, and cook, stirring occasionally for 1 hour.
11)Meanwhile, peel turnip, and cut into 1-inch cubes.
12)Halve mushrooms.
13)Add turnip, mushrooms, and carrots to stew.
14)Cover and cook, stirring occasionally, 1 to 1 1/2 hours or until meat is fork-tender.
15)Whisk together remaining 1 Tbsp. flour and 1/4 tsp. salt until blended.
16)Whisk 1/2 cup hot broth into flour mixture until smooth.
17)Whisk flour mixture into stew until smooth.
18)Cook, stirring often, 20 minutes or until thickened.

You can skip the turnip and use a red potato instead. Also you can add fresh onions in with the other veggies.If you have whole carrots on hand you can also chop those up instead of the baby carrots.