Prep time 15 min.

Cook time 45 min.


2 lb. beef chuck roast, trimmed, cut into 1-inch cubes

1/4 cup all-purpose flour

1/2 tsp. black pepper

1/4 tsp. salt

2 to 3 Tbsp. olive oil

1 small fennel bulb, diced (about 2 cups) or 2 to 3 celery stalks, sliced

8 oz. mushrooms, quartered

1 medium onion, cut into 1-inch chunks

3 large cloves garlic, thinly sliced

2 cups College Inn® Beef Broth, divided 

1/4 cup tomato paste

2 tsp. chopped fresh rosemary, or 1/2 tsp. dried rosemary, crushed

1/4 cup dry red wine, optional

4 to 5 medium carrots, cut into 1-inch pieces

Hot cooked egg noodles, mashed potatoes or creamy polenta, optional 

Prepared pesto, optional 


  1. Combine meat, flour, salt and pepper in plastic bag; toss to evenly coat meat.

  2. Heat 2 Tbsp. oil in a 6-quart Dutch oven or wide deep skillet with lid on medium-high heat. Brown meat, cooking in two batches to prevent crowding, adding additional 1 Tbsp. oil, if needed. Remove meat from pan and set aside.

  3. Add fennel, mushrooms, onion, and garlic to same pan; cook on medium-high heat about 5 minutes or until vegetables are softened, adding 1/4 cup broth two times while stirring and scraping browned bits from bottom of pan.

  4. Stir in tomato paste and rosemary; cook 1 minute. Add wine and stir until evaporated.

  5. Return meat to pan with remaining broth and carrots. Bring to a simmer. Cover and simmer on low heat 45 minutes or until meat is tender. Serve stew over egg noodles, mashed potatoes or polenta and drizzle with pesto, if desired.

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