2 lbs. beef chuck roast, trimmed, cut into 1-inch cubes
1/4 cup all-purpose flour
1/2 tsp. freshly ground 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 Contadina® 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. Heat 2 Tbsp. oil in a 6-quart Dutch oven or wide deep skillet 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.

2. Add fennel, mushrooms, onion and garlic to same pan; cook on medium-high heat about 5 minutes or until vegetables are softened.  Slowly stir in 1/2 cup broth while scraping browned bits from bottom of pan.

3. Stir in tomato paste and rosemary; cook 1 minute. Add wine and stir until evaporated. Return meat to pan; add 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.