Mom'S New Beef Stew

• 1 tablespoon oat flour whole-grain
• 1/8 teaspoon garlic power
• 1/8 teaspoon salt plus more to taste
• 1 pinch ground black pepper plus more to taste
• 1 pound top round steak cut into 1" cubes
• 2 teaspoons virgin olive oil extra-
• 8 ounces button mushrooms each halved
• 1 onion cut into bite-size pieces
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• 2 cans lower sodium fat free beef broth 14 ounces each
• 2 large carrots peeled and cut into bite-size pieces
• 1 pound sweet potatoes peeled and cut into 1" cubes

1. In a medium resealable plastic bag, combine the flour, garlic powder, salt, and pepper. Add the beef and shake the bag until all the cubes are coated. Refrigerate for at least 15 minutes.
2. Set a large nonstick soup pot over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Add the reserved beef cubes to the pot in a single layer. Cook for about 1 minute per side, or until browned. Reduce the heat to medium. Add the mushrooms, onion, garlic, and thyme. Cook, stirring occasionally with a wooden spoon and scraping any browned bits from the pan bottom, for about 10 minutes, or until the onion is tender.
3. Add the broth and carrots. Increase the heat to high. When the broth comes to a boil, reduce the heat to low so the mixture simmers gently.
4. Cover and cook for 45 minutes.
5. Add the potatoes. Cook for 45 minutes, or until the beef is fork tender.
6. Season with additional salt and pepper. Serve immediately.
7. Makes 4 (2-1/4-cup) servingsnnPer serving: 275 calories, 31 g protein, 29 g carbohydrates, 6 g fat (2 g saturated), 50 mg cholesterol, 6 g fiber, 583 mg sodiumnnNote: Somewhere between 1-1/2 and 2 hours of simmering, the meat will become extremely tender. If it is still tough, simmer it a bit longer.

flour, garlic, salt, ground black pepper, virgin olive oil, mushrooms, onion, garlic, thyme, lower, carrots, sweet potatoes

Taken from www.yummly.com/recipe/Mom_s-New-Beef-Stew-1889685 (may not work)