Beef Burgundy Stew

• 1 12 lbs boneless round steak
• 1 teaspoon vegetable oil
• 12 teaspoon dried thyme
• 2 large garlic cloves, minced
• 2 bay leaves
• 3 cups dry red wine
• 14 cup tomato paste
• 2 12 cups mushrooms, quartered
• 12 cup water
• 12 small red potatoes, peeled and quartered
• 6 medium carrots, 1-inch pieces
• 2 small onions, quartered
• 21 ounces low sodium chicken broth
• 3 tablespoons cornstarch
• 3 tablespoons water
• 14 cup fresh parsley, chopped
• 1 teaspoon salt
• 14 teaspoon pepper

1. Trim fat from the steak; cut the steak into 1-inch cubes.
2. Heat the oil in a large Dutch oven over high heat.
3. Add the steak, and cook 5 minutes or until steak loses its pink color.
4. Drain well, and wipe drippings from pan with a paper towel.
5. Return the steak to the pan.
6. Add the thyme, garlic, and bay leaves, and cook over medium heat 1 minute.
7. Add the wine and tomato paste; bring to a boil.
8. Cover, reduce heat, and simmer for 1 1/2 hours or until the steak is tender.
9. Add the mushrooms and next 5 ingredients; bring to a boil.
10. Cover, reduce heat, and simmer 40 minutes or until the vegetables are tender.
11. Combine the cornstarch and 3 tablespoons water; stir well, and add to the stew.
12. Cook 2 minutes or until thickened, stirring constantly.
13. Remove from heat, and discard bay leaves.
14. Stir in the parsley, salt and pepper.
15. NOTE:.
16. Freeze the stew in an airtight container.
17. Thaw in refrigerator 24 hours; cook over low heat until heated.

vegetable oil, thyme, garlic, bay leaves, red wine, tomato paste, mushrooms, water, red potatoes, carrots, onions, chicken broth, cornstarch, water, fresh parsley, salt, pepper

Taken from www.food.com/recipe/beef-burgundy-stew-248764 (may not work)