Beef & Mushroom Braised Stew

• 1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 1 pound sliced fresh mushrooms
• 2 medium onions, sliced
• 2 garlic cloves, minced
• 1 carton (32 ounces) beef broth
• 1 cup dry red wine or additional beef broth
• 1/2 cup brandy
• 1 tablespoon tomato paste
• 1/4 teaspoon each dried parsley flakes, rosemary, sage leaves, tarragon and thyme
• 3 tablespoons all-purpose flour
• 3 tablespoons water
• Hot mashed potatoes

1. Preheat oven to 325u0b0. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan.
2. 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.
3. 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.
4. Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

chuck roast, salt, pepper, olive oil, mushrooms, onions, garlic, beef broth, red wine, brandy, tomato paste, parsley, allpurpose, water, potatoes

Taken from www.tasteofhome.com/recipes/beef-mushroom-braised-stew/ (may not work)