1/4 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

2 to 2 1/2 pounds sirloin tip roast, trimmed and cut into 1 1/2 to 2-inch cubes

2 tablespoons neutral-flavored cooking oil

12 medium garlic cloves, peeled and slightly crushed

2 cups dry red wine

2 cups low-sodium beef broth

1 pound baby carrots

1 medium onion, halved and sliced into thin wedges

2 tablespoons tomato paste

2 teaspoons anchovy paste

1 tablespoon finely chopped fresh rosemary (plus more for garnishing)

1 tablespoon fresh thyme leaves (plus more for garnishing)

2 medium bay leaves

1 tablespoon butter

1 pound fresh mushrooms

Preheat oven to 250 degrees Fahrenheit. Combine the flour, salt and pepper in a medium-size bowl. Add the beef to the bowl, and toss with your hands until the beef is coated.

Heat oil in a large Dutch oven over medium-low heat. Add the garlic, and saute until soft and pale golden. Remove to a large plate or bowl. Increase heat to medium.

Add half of the beef to the Dutch oven. Distribute cubes so the beef is in a single layer. Cook for several minutes without stirring, until the beef is nice and brown on the underside, the flip and brown the other side. Remove beef with a slotted spoon to the plate with the garlic, and repeat with the second half of the beef. When beef is nicely browned, remove to the plate.

Add the wine to the Dutch oven, and bring to a boil. Reduce the heat to a simmer. Scrape the sides and bottom of the Dutch oven with a metal spoon or spatula to loosen all the cooked bits. Continue to simmer for 10 to 15 minutes, or until the wine mixture has reduced to about 1/2 cup of liquid.

Add the beef broth, beef, garlic and any remaining flour that’s left in the bowl. Stir to combine. Add the carrots, onion, tomato paste, anchovy paste, fresh herbs and bay leaves. Bring to a boil, then cover and place in the preheated oven. Bake for 3 1/2 to 4 hours, or until the beef is very tender. Remove bay leaves, and set the stew aside to cool. You can refrigerate this overnight or for as long as 2 to 3 days.

To warm the stew before serving, preheat the oven to 250 degrees Fahrenheit. Heat the stew in the oven, covered, for 1 hour or until thoroughly heated through.

While the stew is warming, melt the butter in a medium-size pan. Add the mushrooms, 1/2 teaspoon kosher salt and a generous grind of freshly ground black pepper. Saute the mushrooms until golden brown. After several minutes of cooking, the mushrooms will release liquid and look watery. Keep cooking until all the liquid has evaporated and the mushrooms turn golden. Add the mushrooms to the stew just before serving.

Serve stew on its own or over mashed potatoes or polenta. Garnish with fresh herbs.

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