Red Wine-Marinated Beef Stew

• 5 parsley sprigs
• 5 thyme sprigs
• 1 bay leaf
• 3 cups dry red wine
• 1 1/2 cups vertically sliced onion (about 1 medium)
• 1/2 cup thinly sliced carrot
• 2 garlic cloves, minced
• 1 (2-pound) boneless chuck roast, trimmed and cut into 1-inch cubes
• Cooking spray
• 1 pound cremini mushrooms, halved
• 1/4 cup all-purpose flour (about 1 ounce)
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 cups less-sodium beef broth
• 1/4 cup chopped fresh parsley

1. Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, wine, and the next 4 ingredients (through beef) in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or up to 24 hours. Strain beef mixture through a colander over a bowl, reserving marinade; drain well. Set cheesecloth bag aside.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; saute 6 minutes or until browned, stirring occasionally. Remove beef mixture from pan. Add mushrooms to pan; saute 3 minutes or until lightly browned, stirring occasionally. Return beef mixture to pan. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; cook 1 minute, stirring constantly. Add reserved marinade, cheesecloth bag, and broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with chopped parsley. Discard cheesecloth bag.

parsley sprigs, thyme, bay leaf, red wine, onion, carrot, garlic, chuck roast, cooking spray, mushrooms, allpurpose flour, salt, freshly ground black pepper, beef broth, parsley

Taken from www.myrecipes.com/recipe/red-wine-marinated-beef-stew (may not work)