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The real ESPN. ESPN “the regular” as it’s referred to at the homestead. Some have called it the mother ship.

All I know is the knife sharpener ads so prevalent after midnight on lesser channels will be fewer than usual.

We have all day Saturday to prepare for the 8:15 showdown with Boise (not a state). It’s like having the best of a bye week with a real game with real meaning that has the opportunity to get the Pokes to seven wins.

The blows keep coming to the Pokes and how they respond will mean the difference between a quality bowl, a December “trip,” or staying home.

Get your groceries. Stop at the liquor store. Clean the house. Take a long, delicious nap. There is so much to play for, so much left to do.

No one is looking past the blue turf. But on that blue turf, these Wyoming Cowboys can play their guts out and make a statement. Coach says, “people remember November,” and here we are.

From coast to coast, ex-pats, alums, friends, family and fans of these Pokes will be able to see it on the regular.

Serve this stew with crusty bread to sop up all of the goodness left in the bowl. And serve it early, so when the game starts you can stop being the host and start being the fan.

Red Wine Beef Stew

  • 1 (4-pound) 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-ounce) cans low-sodium beef broth
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 small turnip
  • 1 (8-ounce) package fresh mushrooms
  • 1 (16-ounce) package baby carrots

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

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 teaspoon salt. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour.

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.

Whisk together remaining 1 tablespoon flour and 1/4 teaspoon 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.

(Recipe from Southern Living)

Follow Sally Ann Shurmur on Twitter @wyosas.

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