Beef Stew With Carrots And Mushrooms Recipe

Ingredients for Beef Stew With Carrots And Mushrooms

• 2 tablespoons olive oil
• Cremini Mushroom
• Cooking Spray
• Onions
• Garlic Cloves
• 1/2 cup all-purpose flour
• Lean Stewing Beef
• 1/2 teaspoon salt
• Dry Red Wine
• Fresh Thyme
• Low Sodium Beef Broth
• 1 bay leaf
• White Potatoes
• 2 large carrots, peeled and chopped
• Black Pepper
• Fresh Thyme Sprig

How to Make Beef Stew With Carrots And Mushrooms

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Add 1 pound cremini mushrooms, and sauté for 5 minutes, or until they begin to brown.
3. Transfer the mushrooms to a large bowl.
4. Lightly coat the skillet with cooking spray.
5. Add 1 large onion, chopped.
6. Sauté for 10 minutes, or until tender and golden brown.
7. Add 2 cloves garlic, minced.
8. Sauté for 1 minute.
9. Add the sautéed onion mixture to the bowl with the mushrooms.
10. Place 1/2 cup all-purpose flour in a shallow bowl or pie plate.
11. Dredge 2 pounds beef stew meat in the flour, shaking off any excess.
12. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat.
13. Add half of the floured beef to the skillet.
14. Sprinkle with 1/8 teaspoon salt.
15. Cook for 6 minutes, browning on all sides.
16. Add the browned beef to the bowl with the mushrooms and onions.
17. Repeat steps 13-16 with the remaining beef and salt.
18. Add 1 cup red wine to the pan, scraping the bottom to loosen any browned bits.
19. Add 1 teaspoon dried thyme, 4 cups beef broth, and 1 bay leaf.
20. Bring to a boil.
21. Stir in the beef and vegetable mixture.
22. Cover, reduce heat to medium-low, and simmer for 1 hour, or until the beef is tender.
23. Stir in 2 large carrots, peeled and chopped, and 2 medium potatoes, peeled and cubed.
24. Simmer, uncovered, for 1 hour and 15 minutes, or until the beef and vegetables are very tender and the sauce has thickened, stirring occasionally.
25. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
26. Discard the bay leaf.
27. Garnish with fresh thyme sprigs (optional).
28. Serve hot and enjoy!