Recipe Details | Rick's Cooking School

Ingredients

• 4 cups beef broth
• 2 pounds beef chuck, cut in 1-inch cubes
• 3 cloves garlic, minced
• 3 tablespoons flour
• 2 tablespoon canola oil
• 1 tablespoon Worcestershire
• 1 shallot, diced
• 1 (14 oz.) can fire roasted red bell peppers
• 1 (10 oz.) reduced sodium can cream of mushroom soup
• 1 (6 oz.) can tomato paste
• Kosher salt and pepper, to taste