Place the flour in a large bowl and toss beef until completely coated.
In a large Dutch oven, over medium heat, heat 1 tbsp. olive oil, and, working in batches, brown beef; set aside.
Add diced shallot; cook for 2 to 3 minutes or until softened.
Add garlic, stirring frequently for 1 minute or until fragrant.
Mix in fire-roasted bell peppers, tomato paste, beef broth, Worcestershire sauce and browned beef, stirring to pick up additional flavor from the beef bits.
Bring to a boil; reduce heat and cover for 1 hour.
After 1 hour, stir in Cream of Mushroom soup and continue cooking for 30 minutes.
Ladle into serving bowls and serve with a side of crusty bread.
