Beef Stew with Mushrooms, Shallots and Potatoes

• 3 pounds boneless beef chuck, cut into 1 1/2-inch pieces
• 3 tablespoons all purpose flour
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon ground allspice
• 1/4 cup olive oil
• 1 pound medium-size mushrooms
• 1 pound small (1- to 1 1/2-inch) red potatoes, scrubbed
• 2 1/2 cups canned beef broth
• 18 shallots

1. Place beef in large bowl.
2. Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat.
3. Heat oil in heavy large pot over medium-high heat.
4. Working in batches, add beef and saute until brown, about 6 minutes.
5. Transfer beef to large dish after each batch; reserve any flour in bowl.
6. Add mushrooms and potatoes to drippings in pot.
7. Stir 2 minutes.
8. Return beef, any collected juices, and reserved flour mixture to pot.
9. Add beef broth and bring to boil.
10. Reduce heat to medium-low.
11. Cover and simmer until beef is almost tender, about 45 minutes.
12. Drop shallots into pot of boiling water; cook 1 minute.
13. Drain and peel shallots.
14. Add to stew and simmer, uncovered, until beef and vegetables are tender and sauce thickens, about 30 minutes.

boneless beef chuck, flour, thyme, ground allspice, olive oil, mushrooms, red potatoes, beef broth, shallots

Taken from www.epicurious.com/recipes/food/views/beef-stew-with-mushrooms-shallots-and-potatoes-104155 (may not work)