Ingredients
1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes1/4 teaspoon salt1/4 teaspoon pepper3 tablespoons olive oil1 pound sliced fresh mushrooms2 medium onions, sliced2 garlic cloves, minced1 carton (32 ounces) beef broth1 cup dry red wine or additional beef broth1/2 cup brandy1 tablespoon tomato paste1/4 teaspoon each dried parsley flakes, rosemary, sage leaves, tarragon and thyme3 tablespoons all-purpose flour3 tablespoons waterHot mashed potatoes
Preparation
Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan.
Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil.
Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes.
