1 lb beef top round steak, cut into 1-inch pieces
2 Tablespoons all-purpose flour
1 Tablespoon oil
6oz portobello mushroom caps, gills and stems removed, cut into 1-inch pieces
2 medium onions, cut into thin wedges
2 cups ready-to-eat baby-cut carrots
1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)
1 can (14.5 oz) Muir Glen® organic diced tomatoes with Italian herbs, undrained
1 cup Burgundy or Pinot Noir wine
1/4 teaspoon pepper
3 tablespoons water
1/4 cup all-purpose flour
- Heat oven to 325°F. In large bowl, combine beef and 2 tablespoons flour; toss to coat evenly. In Dutch oven, heat oil over medium-high heat. Add beef; cook and stir until browned. Add all remaining ingredients except water and 1/4 cup flour; mix well. Cover.
- Bake 1 hour 15 minutes to 1 hour 30 minutes or until beef is fork-tender. Meanwhile, in small bowl, beat water and 1/4 cup flour with whisk until smooth.
- Remove stew from oven. Stir flour mixture; gradually add to stew, stirring gently to blend. Cover.
- Return to oven; bake 30 minutes longer or until sauce has thickened.