Beef Fricassee With Shallots, Fennel, And Madeira

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound beef tips
• 1 tablespoon olive oil
• 2 cups coarsely chopped fennel bulb
• 3/4 cup diced shallots
• 4 garlic cloves, minced
• 1 cup cubed red bell pepper
• 1 cup Madeira or dry sherry
• 3 cups (2-inch) pieces torn escarole (about 12 large leaves)
• 2 tablespoons stone-ground mustard
• 1 teaspoon dried thyme
• 6 cups cubed peeled baking potato
• 1/3 cup fat-free milk
• 1/2 teaspoon salt

1. Combine first 3 ingredients in a shallow bowl; dredge beef in flour mixture. Heat the oil in a large Dutch oven over medium heat; add beef, fennel, shallots, and garlic, and saute 5 minutes or until meat is browned. Stir in bell pepper and Madeira, scraping pan to loosen browned bits. Add escarole, mustard, and thyme; cover, reduce heat, and simmer 1 hour, stirring occasionally.
2. While beef simmers, place potato in a saucepan; cover with water, and bring to a boil. Reduce heat, and simmer 20 minutes. Drain. Return potato to saucepan. Add milk and 1/2 teaspoon salt, and beat at medium speed of a mixer until smooth. Serve beef mixture over mashed potatoes.

allpurpose, salt, black pepper, beef tips, olive oil, fennel bulb, shallots, garlic, red bell pepper, madeira, stoneground mustard, thyme, milk, salt

Taken from www.myrecipes.com/recipe/beef-fricassee-with-shallots-fennel-madeira (may not work)