Beef Fricassee With Shallots, Fennel, and Madeira

Ingredients

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound beef tips
• 1 tablespoon olive oil
• 2 cups coarsely chopped fennel bulb
• 3/4 cup diced shallots
• 4 garlic cloves, minced
• 1 cup cubed red bell pepper
• 1 cup Madeira or dry sherry
• 3 cups (2-inch) pieces torn escarole (about 12 large leaves)
• 2 tablespoons stone-ground mustard
• 1 teaspoon dried thyme
• 6 cups cubed peeled baking potato
• 1/3 cup fat-free milk
• 1/2 teaspoon salt

Preparation

1. Combine first 3 ingredients in a shallow bowl; dredge beef in flour mixture. Heat the oil in a large Dutch oven over medium heat; add beef, fennel, shallots, and garlic, and sauté 5 minutes or until meat is browned. Stir in bell pepper and Madeira, scraping pan to loosen browned bits. Add escarole, mustard, and thyme; cover, reduce heat, and simmer 1 hour, stirring occasionally.
2. While beef simmers, place potato in a saucepan; cover with water, and bring to a boil. Reduce heat, and simmer 20 minutes. Drain. Return potato to saucepan. Add milk and 1/2 teaspoon salt, and beat at medium speed of a mixer until smooth. Serve beef mixture over mashed potatoes.