Beef Stew

Directions

1. 1
   Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat.
2. 2
   Add mushrooms, and saute for 5 minutes or until mushrooms begin to brown.
3. 3
   Spoon mushrooms into a large bowl.
4. 4
   Lightly coat pan with cooking spray.
5. 5
   Add onion; saute 10 minutes or until tender and golden brown.
6. 6
   Add garlic; saute 1 minute.
7. 7
   Add onion mixture to mushroom mixture.
8. 8
   Place flour in a shallow bowl or pie plate.
9. 9
   Dredge beef in flour, shaking off excess.
10. 10
    Heat remaining 2 teaspoons oil in pan over medium-high heat.
11. 11
    Add half of beef mixture; sprinkle with 1/8 teaspoon salt.
12. 12
    Cook 6 minutes, browning on all sides.
13. 13
    Add browned beef to mushroom mixture.
14. 14
    Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.
15. 15
    Add 1 cup wine to pan, scraping pan to loosen browned bits.
16. 16
    Add thyme, broth, and bay leaf; bring to a boil.
17. 17
    Stir in beef mixture.
18. 18
    Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.
19. 19
    Stir in potato and carrot.
20. 20
    Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally.
21. 21
    Stir in remaining 1/2 teaspoon salt and pepper.
22. 22
    Discard bay leaf.
23. 23
    Garnish with thyme sprigs, if desired.