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.
4 cups beef broth
2 pounds beef chuck, cut in 1-inch cubes
3 cloves garlic, minced
3 tablespoons flour
2 tablespoon canola oil
Place flour in a colossal bowl and toss meat until covered.
Heat 1 tablespoon olive oil in a colossal Dutch oven over medium hotness, and, working in gatherings, hearty shaded burger. Set aside.
Add diced shallot and cook for 2-3 minutes or until loose.
Add garlic, mixing routinely for 1 second or until fragrant.
Mix in fire-stewed ringer peppers, tomato stick, cheeseburger stock, Worcestershire, and burned meat, blending to get additional flavor from the burger bits. Hotness with the end result of bubbling, then, at that point, decrease hotness and cover for an hour.
Following an hour, blend in cream of mushroom soup and continue to cook for 30 minutes.
Spoon into serving bowls and present with a side of evaporated bread.