Ingredients
- 1 tablespoon Essence, recipe follows
- 1 tablespoon all-purpose flour
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium yellow onion, cut into medium dice
- 2 stalks celery, cut into medium dice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup button mushrooms, quartered
- 1 tablespoon chopped garlic
- 1 bay leaf
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1 cup dry red wine
- 2 1/2 cups beef broth
- 3 parsnips, peeled and cubed
- 2 turnips, peeled and cut into 1/2-inch cubes
- 2 cups chopped collard greens
- 2 tablespoons chopped fresh parsley leaves
- Rice, for serving
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
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