Beef Stew With Carrots And Mushrooms

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 tablespoon olive oil, divided
• 1 lb cremini mushroom, cut in 1-inch pieces
• cooking spray
• 2 cups onions, chopped
• 5 garlic cloves, minced (more or less to taste)
• 1/3 cup flour
• 2 lbs lean stewing beef, cut into 1-inch pieces
• 3/4 teaspoon salt, divided
• 1 cup dry red wine
• 1 tablespoon chopped fresh thyme (1/2 tsp. dried)
• 2 (14 ounce) cans low sodium beef broth
• 1 bay leaf
• 2 cups potatoes, peeled, cubed in 1-inch pieces
• 1 1/2 cups carrots, sliced in 1-inch slices
• 1/2 teaspoon black pepper
• fresh thyme sprig (optional)

Recipe

• 1 heat 1 teaspoons olive oil in a large skillet over medium high heat. add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. spoon the mushrooms into a large bowl. lightly coat the skillet with cooking spray. add onion; sauté 10 minutes or until tender and golden brown. add the garlic; sauté 1 minute. add the onion mixture to the mushroom mixture.
• 2 put flour in a shallow bowl or pie plate. dredge the beef pieces in flour, shaking off excess. heat remaining 2 teaspoons of oil in skillet over medium high heat. add half of the beef mixture; sprinkle with 1/8 teaspoons salt. cook 6 minutes, browning on all sides. add browned beef to mushroom mixture. repeat procedure with remaining beef mixture and 1/8 teaspoons salt.
• 3 add 1 cup wine to pan, scraping pan to loosen browned bits. add thyme, broth, and bay leaf. bring to a boil. stir in beef mixture. cover, reduce heat to medium low, and simmer for 1 hour or until beef is just tender.
• 4 stir in potatoes and carrots. simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are really tender and sauce is thick, stirring occasionally. stir in remaining 1/2 teaspoons salt and pepper. discard bay leaf. garnish with thyme sprigs, if you are using. enjoy!