Foto: RecipeGirlIngredients
- 1 tablespoon olive oil, (divided)
- 16 ounces small cremini mushrooms
- 2 cups chopped sweet onions
- 3 medium garlic cloves, (minced)
- ⅓ cup all purpose flour
- 2 pounds lean beef stew meat, (cut into bite-sized pieces)
- ¾ teaspoon salt, (divided)
- 1 cup dry red wine
- Two 14.5-ounce cans low-sodium beef broth
- 1 tablespoon chopped fresh thyme
- 1 whole bay leaf
- 2 cups 3/4-inch cubed, peeled white potato
- 1½ cups sliced carrots
- ½ teaspoon freshly ground black pepper
- fresh thyme sprigs, (optional)
Steps
Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add the mushrooms, and sauté for 5 minutes or until the mushrooms begin to brown. Spoon the mushrooms into a large bowl. Lightly coat the pan with cooking spray. Add the onion; sauté 10 minutes or until tender and golden brown. Add the garlic; sauté 1 minute. Add the onion mixture to the mushroom mixture.
Place the flour in a shallow bowl or pie plate. Dredge the beef in flour, shaking off excess. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add half of the beef mixture; sprinkle with ¼ teaspoon salt. Cook 6 minutes, browning on all sides. Add the browned beef to the mushroom mixture. Repeat the procedure with the remaining beef mixture and 1/8 teaspoon salt.
Add 1 cup of wine to the pan, scraping the pan to loosen the browned bits. Add the broth, thyme, and the bay leaf; bring to a boil. Stir in the beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until the beef is just tender.
Stir in the potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until the beef and vegetables are very tender and the sauce is thick, stirring occasionally. Stir in the remaining ½ teaspoon salt and pepper. Discard the bay leaf. Garnish with thyme sprigs, if desired.
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