Beef Fricassee With Shallots, Fennel, And Madeira

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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

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