Red Wine Beef Stew

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Southern Living


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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

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