Directions

• Trim the beef of any large fatty pieces and then cut into 1-inch cubes (bite-sized). Dab well with a paper towel.
• In a medium mixing bowl combine the flour, 1 teaspoon of the salt, paprika and black pepper. Mix the dry ingredients well and set aside 2 tablespoons of the flour mixture.
• Toss the cubed beef with the flour, removing beef and shaking off excess flour. Discard this flour.
• Heat the olive oil in a large Dutch oven or pot over medium-high heat. When hot, add the beef. Turn every so often to sear and brown the outside. Cook for 4-5 minutes and remove to a paper towel lined plate to remove excess grease. Keep the heat on. Depend on the size of your pan, you might want to work in 2-3 batches. Meat browns best when it has room for air to circulate and isn't crowded.
• Deglaze the pan by adding the red wine, scraping the browned bits from the bottom. Stir in the beef broth, thyme and bay leaves.
• Bring to a low simmer before adding the cooked beef cubes. Simmer on low for 90 minutes.
• Thirty minutes before serving, add the onion, rutabaga, carrots, parsnips and potatoes. Continue to simmer for 20 minutes, then add the mushrooms.
• Ladle out 1/4 cup of the beef broth and whisk with the reserved flour-spice mixture until smooth. Add back to the to stew.
• Heat for an additional 5 minutes. Stew liquid should coat the backside of a wooden spoon, but not be thick like gravy. Vegetables should be fork tender.
• Add the red wine vinegar, remaining 1 teaspoon coarse salt and season to desired taste with freshly ground pepper.
• Ladle into bowls and serve with slices of a crusty bread to soak up the remaining liquid your spoon couldn't reach.
• If you've tried this recipe, come back and let us know how it was in the comments and ratings!