Red Wine Beef Stew

Ingredients

• 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

Preparation

1. Cut beef into 2- to 2 1/2-inch pieces; pat with paper towels to absorb excess moisture. Combine 3 Tbsp. flour, 1 tsp. salt, paprika, and pepper in a bowl; toss beef with flour mixture.

2. Cook beef, in batches, in hot oil in a Dutch oven over medium-high heat, stirring often, 4 to 6 minutes or until brown. Remove beef from Dutch oven. Add red wine, stirring to loosen particles from bottom of Dutch oven. Return beef to Dutch oven; add broth, thyme, bay leaf, and 1/2 tsp. salt. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour.

3. Meanwhile, peel turnip, and cut into 1-inch cubes. Halve mushrooms. Add turnip, mushrooms, and carrots to stew. Cover and cook, stirring occasionally, 1 to 1 1/2 hours or until meat is fork-tender.

4. Whisk together remaining 1 Tbsp. flour and 1/4 tsp. salt until blended; whisk 1/2 cup hot broth into flour mixture until smooth. Whisk flour mixture into stew until smooth. Cook, stirring often, 20 minutes or until thickened.

*Beef broth may be substituted.

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Spicy Orange Beef

Ingredients

• 1/3 cup cornstarch
• 1/2 teaspoon kosher salt
• 1 1/4 pounds beef steak, thinly sliced across the grain and cut into 2-by-1/3-inch strips
• 6 tablespoons vegetable oil 
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 1/2 teaspoons minced fresh ginger, optional
• 7 small dried red chiles
• 1/2 teaspoon chili powder
• 1/2 cup orange juice 
• 2 tablespoons orange marmalade
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 4 cups cooked white rice, for serving

Preparation

In a large bowl, whisk together cornstarch and salt. Add beef; toss to coat. Shake off any excess.

In a large skillet, heat 3 Tbsp. oil over medium-high heat. Add half of beef and fry until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a colander. Wipe any browned bits from skillet, and repeat using remaining 3 Tbsp. vegetable oil and second batch of beef. Wipe out skillet.

Add sesame oil, garlic and ginger (if using) to skillet and cook for 1 minute over medium heat. Stir in chiles, orange juice, marmalade, soy sauce and vinegar and cook over medium-high heat until slightly syrupy, about 4 minutes. Reduce heat to medium and stir in beef to coat with orange sauce. Heat through, 2 minutes.

Serve beef and sauce over rice.

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