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Beef Casseroles

Shanna's Stew Beef Tomatoes Wine Cream Casserole

2 pounds stew beef, cut into 1-inch cubes
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
8 ounces sliced mushrooms
1 can (14.5 ounces) diced tomatoes
1 large bay leaf
1/4 teaspoon ground allspice
1 cup red wine
1/2 cup heavy cream
PREPARATION:

Combine flour, salt and pepper. Dredge or toss beef with flour mixture. Heat butter in a heavy skillet; brown beef cubes. Add tomatoes and mushrooms and cook for about 4 minutes longer; add bay leaf, wine, allspice.
Bring to a boil. Transfer to a 1 1/2-quart casserole; cover and bake at 350° for 1 to 1 1/2 hours, or until beef is tender. Stir in cream and bake 10 minutes longer.