• Step 1

  Preheat oven to 350 degrees. Season beef with salt and pepper. Dust with 1 Tbsp flour; pat off excess.

• Step 2

  Heat 2 Tbsp oil in large braising pan on MED-HIGH until oil faintly smokes; add beef and brown on all sides, 5-8 min. Remove beef from pan; set aside.

• Step 3

  Reduce heat to MED. Add onion; cook, stirring, 3-4 min. Add sliced fennel and garlic. Cook, stirring, about 3 min to brown slightly; remove from pan. Set aside.

• Step 4

  Add mushrooms and remaining oil to pan; cook, stirring, about 5 min until browned. Add cracked pepper seasoning; cook, stirring, about 30 sec. Add wine; stir to loosen browned bits at bottom of pan. Simmer about 5 min until wine is reduced by half to a syrupy consistency. Add tomatoes, bay leaves, and broth; return meat and vegetables to pan. Bring to simmer; cover. Place pan on center rack of oven; braise 2-2 1/2 hours until meat is fork-tender.

• Step 5

  Remove pan from oven, carefully taking off lid to avoid steam. Remove bay leaves; transfer meat to platter.

• Step 6

  Skim fat from sauce if needed. Transfer 2 cups sauce to large bowl; slowly whisk in remaining 2 Tbsp flour until no clumps remain. Return sauce mixture to pan on MED heat; cook, stirring, about 3 min. Season with salt and pepper.

Move meat and vegetables to 9x12 pan while sauteing batches of vegetables.

Note: When servings & ingredients are modified, nutrition & directions may vary.