Categories: Chili, Chowder, Soup, Stew

Ingredients

• 1 boneless beef chuck roast (2 to 3 lb.) cut into 1-inch cubes
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. olive oil
• 1 lb. sliced fresh mushrooms
• 2 medium onions sliced
• 2 garlic cloves, minced
• 1 carton (32 oz.) beef broth
• 1 cup dry red wine or additional beef broth
• 1/2 cup brandy
• 1 Tbsp. tomato paste
• 1/4 tsp. dried parsley flakes
• 1/4 tsp. rosemary
• 1/4 tsp. sage
• 1/4 tsp. tarragon
• 1/4 tsp. thyme
• 3 Tbsp. all-purpose flour
• 3 Tbsp. eater
• Hot mashed potatoes

Directions

1. Preheat oven to 325 degrees. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan.

2. In same pan, add mushrooms and onions; cook and stir until tender. Add garlic; cook 1 minute. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil.

3. Bake, covered, 1 hour. In a bowl, mix flour, and water until smooth’ gradually swtir into stew. Bake covered, 30 minutes or until sauce is thickened and beef is tender. Skim fat. Serve with mashed potatoes.

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