Beef And Mushroom Casserole

• 1/2 cup flour
• 3 1/4 lbs beef stew meat, cubed
• 2 tbsp olive oil
• 1 None shallot, chopped
• 3 cloves garlic, crushed
• 1/2 cup dry red wine
• 3 cups reduced sodium beef stock
• 3/4 cup tomato puree
• 1 None bay leaf
• 2 stems fresh flat-leaf parsley
• 2 stems fresh rosemary
• 12 oz button mushrooms
• 8 oz cremini mushrooms
• 1 bunch spinach, trimmed and washed

1. Preheat the oven to 350u0b0F. Season the flour with salt and pepper in a large bowl. Add the beef in batches and toss to coat, shaking excess flour.
2. Heat the oil in a large Dutch oven on medium-high heat. Cook the beef, in batches, until well browned. Remove beef from the pan.
3. Add the shallot to the pan. Cook and stir until lightly browned. Add the garlic and cook until fragrant.
4. Return the beef to the pan and add the wine. Simmer, uncovered, for 1 min. Add the stock, tomato puree, bay leaf and herbs and bring to a boil. Remove from the heat and cover the dish tightly with a lid or foil. Cook in the oven for 2 hours.
5. Add the mushrooms to the pan and mix well. Cook, covered, for 30 mins, or until the beef is tender.
6. Just before serving, add the spinach and stir until just wilted. Season to taste and serve.

flour, beef stew meat, olive oil, shallot, garlic, red wine, beef stock, tomato puree, bay leaf, parsley, rosemary, mushrooms, cremini mushrooms, spinach

Taken from recipes-plus.com/api/v2.0/recipes/21186 (may not work)