Ingredients Jump to Instructions ↓

  1. 2 pounds stew beef, cut into 1-inch cubes

  2. 1/2 cup flour

  3. 1 teaspoon salt

  4. 1/4 teaspoon pepper

  5. 8 ounces sliced mushrooms

  6. 1 can (14 1/2 ounces) diced tomatoes

  7. 1 large bay leaf

  8. 1/4 teaspoon ground allspice

  9. 1 cup red wine

  10. 1/2 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Combine flour, salt and pepper. Dredge or toss beef with flour mixture. Heat butter in a heavy skillet; brown beef cubes. Add tomatoes and mushrooms and cook for about 4 minutes longer; add bay leaf, wine, allspice. Bring to a boil. Transfer to a 1 1/2-quart casserole; cover and bake at 350° for 1 to 1 1/2 hours, or until beef is tender. Stir in cream and bake 10 minutes longer.

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