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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 pound beef stew meat (such as chuck), trimmed and cut into 1-inch pieces
  • 1 small onion, chopped
  • 8 ounces mushrooms, quartered
  • 1 teaspoon chopped fresh rosemary
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • ½ cup dry red wine
  • 4 cups low-sodium beef broth
  • 1 medium white turnip, peeled and cut into 1-inch chunks
  • 1 medium carrot, peeled and cut into 1-inch chunks
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