In a shallow bowl, combine flour and salt and pepper to taste.
Dredge beef cubes in the seasoned flour to fully coat.
In a wide pan over medium-high heat, heat about 1 tablespoon oil. Add mushrooms and cook for about 30 seconds. Remove from pan and keep warm.
Add another tablespoon of oil to the pan if needed. Add beef in a single layer and sear for about 2 to 3 minutes per side or until lightly browned. Do not overcrowd pan, cook beef in batches as needed. Remove meat from the pan and keep warm.
In the pan, add onions and garlic and cook for about 40 to 50 seconds or until slightly softened.
Add broth, scraping browned bits from the bottom of the pan.
Add beef. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 1 to 1 1/2 hours or until meat is fork tender and sauce is reduced and thickened. Add more broth or water in 1/2 cup increments if the liquid is getting too thick before the meat is fully tender.
Add table cream and stir to distribute.
Add mushrooms. Season with salt and pepper to taste. Continue to cook for another 1 to 2 minutes or until mushrooms are heated through. Serve hot.