Beef Stew

Total Time: 40 hrs 2 mins Preparation Time: 40 hrs Cook Time: 2 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil, divided
• 1 lb small cremini mushroom
• cooking spray
• 2 cups chopped onions
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 lbs lean stewing beef, cut into bite-sized pieces
• 3/4 teaspoon salt, divided
• 1 cup dry red wine
• 1 tablespoon chopped fresh thyme
• 3 cups broth
• 1 bay leaf
• 2 cups cubed peeled potatoes (3/4-inch cubes, about 1 pound)
• 1 1/2 cups carrots, slices (1-inch, about 12 ounces)
• 1/2 teaspoon fresh ground black pepper
• fresh thyme sprig (optional)

Recipe

• 1 heat 1 teaspoon olive oil in a large dutch oven over medium-high heat. add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. spoon mushrooms into a large bowl. lightly coat pan with cooking spray. add onion; sauté 10 minutes or until tender and golden brown. add garlic; sauté 1 minute. add onion mixture to mushroom mixture.
• 2 place flour in a shallow bowl or pie plate. dredge beef in flour, shaking off excess. heat remaining 2 teaspoons oil in pan over medium-high heat. add half of beef mixture; sprinkle with 1/8 teaspoon salt. cook 6 minutes, browning on all sides. add browned beef to mushroom mixture. repeat procedure with remaining beef mixture and 1/8 teaspoon 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 potato and carrot. simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. stir in remaining 1/2 teaspoon salt and pepper. discard bay leaf. garnish with thyme sprigs, if desired.