Beef & Mushroom Stew

• From: National Cattleman's Beef Association

Ingredients

• 4 pounds boneless beef chuck or round, cut into 1-inch pieces

• 1/4 cup all-purpose flour

• 1/2 teaspoon pepper

• 1/4 cup olive oil

• 2 medium onions, chopped

• 1 head garlic, separated, peeled

• 1 cup dry red wine

• 1 can (14-1/2 ounces) ready-to-serve beef broth

• 1 envelope (0.9 ounce) onion-mushroom soup mix

• 1 pound assorted small fresh mushrooms, such as button, cremini and shiitake

• 8 ounces baby carrots

• 8 ounces sugar snap peas

Directions

• Combine flour and pepper; lightly coat beef with flour mixture. Heat 1 tablespoon oil in large Dutch oven over medium heat until hot. Brown 1/4 of beef; remove beef. Repeat three times.
• Add onions and garlic to Dutch oven; cook and stir over medium heat 3 minutes. Add wine; cook and stir until browned bits attached to pan are dissolved. Stir in broth and soup mix until blended.
• Add mushrooms and beef to Dutch oven; bring to boil. Reduce heat; cover tightly and simmer 45 minutes. Add carrots; continue simmering, covered, 30 minutes or until beef is fork-tender. Add peas; simmer 5 minutes.