Hearty Beef Stew

This is a new recipe I like.  It caught my eye because it is quite different from the stew I make.  This recipe is from Ellie Krieger's Comfort Food Fix.  She has numerous cookbooks on the market and I particularly like this one.

1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1 pound lean stew beef, cut into cubes
3 tablespoons olive oil
1 medium onion, chopped
1 small rutabaga or turnip, peeled and cubed
1 large carrot, chopped
1 large russet potato, cubed
2 tablespoons tomato paste
1 cup dry red wine
2 cups reduced sodium beef broth
2 cups green peas

Place  the flour, salt, pepper, and paprika in a large sealable plastic bag.  Add the beef and shake to coat well.

Heat 2 tablespoons of the oil in a large (at least 6 quart) saucepan or soup pot over medium heat.  Add the beef and cook until browned on all sides, about 6 minutes.  Transfer the meat to a plate, leaving the juices in the saucepan.

Add remaining 1 tablespoon oil to the pot.  Add the onion and cook over medium heat, stirring occasionally, until the onion is golden, but not browned, about 10 minutes.  Add the rutabaga, carrot, and potato and cook until the vegetables soften slightly, about 10 minutes.  Stir in the tomato paste and cook 1 minute more.  Add the wine, bring to a boil, and reduce for 3 minutes.  Add the beef broth, return to a boil, then reduce heat to medium low.  Cover and simmer until the meat is tender, about 1 hour and 20 minutes.  Add the peas and cook 5 minutes more.  Remove from heat and allow to rest for 15 minutes before serving.

Males 4 servings.