1 pkg. beef stew meat
4 T. flour
1 3/4 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
2 T. veg. oil
1 cup dry red wine
2 (14 1/2 oz.) cans beef broth
1/2 tsp. dried thyme
1 bay leaf
1 turnip
1 8 oz. pkg. mushrooms
1 pkg. baby carrots

Use a heavy bottomed Dutch Oven to cook the stew in, start by dredging the stew meat in flour mixed with the salt, paprika, and pepper then brown the meat in veg. oil in small batches until well browned. As each batch gets done set meat aside. When done browning beef add the wine, broth, thyme, and bay leaf to the Dutch oven and stir well while bringing to a boil lower heat add beef to pot and simmer on low heat for 1 hour after an hour add carrots, peeled and cubed turnip roots, and mushrooms. Cook for another hour to hour 1/2, remove bay leaf and serve.