Ultra Tender Beef And Mushroom Stew

• 2 pounds stewing beef
• 2 tablespoons flour
• salt
• 2 tablespoons olive oil
• 2 onions diced
• 3 cloves garlic minced
• 1 pound mushrooms halved or quartered, depending on size
• 2 large carrots diced
• 2 sprigs fresh thyme
• 1/3 cup tomato paste
• 1/2 cup red wine or white, optional
• 4 cups beef broth

1. Shake flour out onto a plate and season with salt and pepper. Dredge meat through the flour
2. Pull out a big pot or dutch oven and warm up your olive oil in it over medium heat. Working in batches, brown your meat. Place the cooked meat on a clean plate as you work and set aside.
3. Add onion and garlic in the pot to saute and soften, about 3 minutes. Now toss in the mushrooms and thyme and cook for another 5 minutes. Add tomato paste and stir it so everything gets coated. Let cook for a couple of minutes.
4. Add the wine. Use a wooden spoon to scrape the bottom of the pot to loosen up all that caramelized beefy goodness. Add your stock and the beef, bring it to a simmer, cover and simmer for about an hour. Now add your carrots and cook about 10 minutes. Serve over mashed potatoes.

stewing beef, flour, salt, olive oil, onions, garlic, mushrooms, carrots, thyme, tomato paste, red wine, beef broth

Taken from www.yummly.com/recipe/Ultra-Tender-Beef-And-Mushroom-Stew-1642607 (may not work)