Serves 4

Prep time 15 minutes

Cook time 45 minutes

Ingredients

2 lbs. beef chuck roast, trimmed, cut into 1-inch cubes
1/4 cup all-purpose flour
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
2 to 3 Tbsp. olive oil
1 small fennel bulb, diced (about 2 cups) or 2 to 3 celery stalks, sliced
8 oz. mushrooms, quartered
1 medium onion, cut into 1-inch chunks
3 large cloves garlic, thinly sliced
2 cups College Inn® Beef Broth, divided
1/4 cup Contadina® Tomato Paste
2 tsp. chopped fresh rosemary, or 1/2 tsp. dried rosemary, crushed
1/4 cup dry red wine, optional
4 to 5 medium carrots, cut into 1-inch pieces
Hot cooked egg noodles, mashed potatoes or creamy polenta, optional
Prepared pesto, optional

Directions

  1. Combine meat, flour, salt and pepper in plastic bag; toss to evenly coat meat. Heat 2 Tbsp. oil in a 6-quart Dutch oven or wide deep skillet on medium-high heat.  Brown meat, cooking in two batches to prevent crowding, adding additional 1 Tbsp. oil, if needed.  Remove meat from pan and set aside.

  2. Add fennel, mushrooms, onion and garlic to same pan; cook on medium-high heat about 5 minutes or until vegetables are softened.  Slowly stir in 1/2 cup broth while scraping browned bits from bottom of pan.

  3. Stir in tomato paste and rosemary; cook 1 minute. Add wine and stir until evaporated. Return meat to pan; add remaining broth and carrots. Bring to a simmer. Cover and simmer on low heat 45 minutes or until meat is tender. Serve stew over egg noodles, mashed potatoes or polenta and drizzle with pesto, if desired.

Try These Other Delicious Recipes

View All Recipes

Eggplant Parmesan

Cook Time: 1 hour, 15 minutes

View Recipe

Italian Braised Chicken

Cook Time: 45 to 50 minutes

View Recipe

Mushroom Chicken Cacciatore

Cook Time: 30 minutes

View Recipe

Mushroom-Rosemary Ragu

Cook Time: 40 minutes

View Recipe

Slow Cooker White Beans with Sausage & Kale

Cook Time: 6 hours on HIGH

View Recipe

Stove-Top Tomato Braised Chicken

Cook Time: 25 minutes

View Recipe