4 lb. boneless beef chuck or round, cut into 1-inch pieces
1/4 cup all-purpose flour
1/2 tsp. pepper
1/4 cup olive oil
2 medium onions, chopped
1 head garlic, separated, peeled
1 cup dry red wine
1 can (13 3/4 to 14 1/2 oz.) ready-to-serve beef broth
1 envelope (0.9 oz.) onion-mushroom soup mix
1 lb. assorted small fresh mushrooms, such as button, cremini and shiitake
8 oz. baby carrots
8 oz. sugar snap peas
* rolls, hollowed out (optional)

Combine flour and pepper; lightly coat beef with flour mixture. Heat 1 Tbsp. oil in large Dutch oven over medium heat unitl hot. Brown 1/4 of beef; remove beef. Repeat three times.

Add onions and garlic to pan; cook and stir over medium heat 3 minutes. Add wine; cook and stir until browned bits attached to pan are dissolved. Stir in broth and soup mix.

Add mushrooms and beef; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add the carrots; continue simmering, covered, 30 minutes or until beef is fork-tender. Add peas; simmer 5 minutes.

Serve in rolls if desired.

Serves 8 - 10