Beef Stew

By arserrano

Cooking Light

Ingredients

• 1 tablespoon olive oil, divided $
• 1 pound small cremini mushrooms
• Cooking spray $
• 2 cups chopped onion $
• 3 garlic cloves, minced $
• 1/3 cup all-purpose flour (about 1 1/2 ounces) $
• 2 pounds lean beef stew meat, cut into bite-sized pieces $
• 3/4 teaspoon salt, divided $
• 1 cup dry red wine $
• 1 tablespoon chopped fresh thyme
• 2 (14-ounce) cans less-sodium beef broth
• 1 bay leaf
• 2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
• 1 1/2 cups (1-inch) slices carrot (about 12 ounces) $
• 1/2 teaspoon freshly ground black pepper
• Fresh thyme sprigs (optional)

Preparation

Step 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.
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.
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.
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.