Basic Beef Stew With Carrots And Mushrooms

  1. Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and saute for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; saute 10 minutes or until tender and golden brown. Add garlic; saute 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.
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olive oil, mushrooms, cooking spray, onion, garlic, flour, lean beef stew meat, salt, red wine, thyme, beef broth, bay leaf, white potato, carrot, freshly ground black pepper, thyme

Taken from www.myrecipes.com/recipe/basic-beef-stew-with-carrots-mushrooms (may not work)

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