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.) can cream of mushroom soup
1 (6 oz.) can tomato paste
Kosher salt and pepper, to taste
PREPARATION
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