Meal/Course: All Dinner Lunch Soups & Stews Sauces Side Dishes
Season or Occasion: All Celebration Holiday Romantic Winter Spring Summer Fall

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Ingredients

• 1 can College Inn^® Beef Broth 99% Fat Free
• 1/4 cup Contadina^® Tomato Paste
• 1 cup flour
• salt to taste
• pepper to taste
• 8 Tbsp. butter
• 3 lbs. boneless beef chuck cut into cubes
• 2 cups onion diced
• 1/2 cup dry red wine
• 1 Tbsp. dark brown sugar
• 5 cups red potatoes diced
• 1/2 lb. mushrooms (portabello, crimini, shitake)
• 1 lb. baby carrots cut in half

Directions

Place flour, salt and pepper in a shallow dish. Melt 2 Tbs. butter in heavy medium skillet or Dutch oven over medium-high heat. Working in batches, coat meat with flour mixture, place in skillet and brown evenly, remove and set aside. Add butter as needed while browning. After beef is browned, melt 2 Tbs. butter in same skillet over medium-high heat. Add onions and sauté about 4 minutes, until transparent. Stir in tomato paste, then wine. Bring to a boil and deglaze skillet, scraping up any browned bits. Add broth, sugar and beef with juices. Bring to a boil. Cover partially, reduce heat and simmer 1 hour. Add potatoes and carrots, simmer uncovered 25 minutes. Add mushrooms and continue simmering 10 minutes, until beef and vegetables are tender. Season to taste and serve.

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