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Ingredients

• 3 tbsp flour
• hefty amount of salt and pepper
• 5 lb. beef chuck, cut into 16 to 24 pieces (trim the fat)
• 2 tbsp olive oil
• 6 oz. tomato paste
• 2 stalks of celery, cut into 3-inch lengths
• 1 medium onion, cut into 8 pieces
• 750 ml bottle red wine (good quality Pinot Noir or Syrah)
• ½ cup beef broth (more for the days following as it will thicken)
• 2 bay leaves
• 8 to 10 carrots, peeled and cut into 3-inch pieces
• 1½ lbs. turnips or potatoes, peeled and quartered
• 12 to 24 oz. egg noodles
• 4 to 6 tbsp salted butter
• ½ cup fresh flat-leaf parsley, chopped-optional

Description

Classic Beef Stew In Red Wine With Vegetables Preheat The Oven To 325 And In A Bowl, Toss Flour, Salt/pepper And Beef Pieces. Heat The Oil In A Large Pot (Dutch Oven) Over Medium…

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