Basic Beef Stew with Carrots and Mushrooms

Ingredients

• Fresh thyme sprigs (optional)
• 1 bay leaf
• 2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
• 2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
• 1 ½ cups (1-inch) slices carrot (about 12 ounces)
• 2 (14-ounce) cans less-sodium beef broth
• Cooking spray
• + 25 more ingredients
• • ¹/₃ cup all-purpose flour (about 1 1/2 ounces)
  • 2 cups chopped onion
  • 2 cups chopped onion
  • Fresh thyme sprigs (optional)
  • 1 ½ cups (1-inch) slices carrot (about 12 ounces)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • ¾ teaspoon salt, divided
  • 1 cup dry red wine
  • 2 pounds lean beef stew meat, cut into bite-sized pieces
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon olive oil, divided
  • 1 pound small cremini mushrooms
  • 1 tablespoon olive oil, divided
  • 1 pound small cremini mushrooms
  • Cooking spray
  • 3 garlic cloves, minced
  • ¹/₃ cup all-purpose flour (about 1 1/2 ounces)
  • 2 pounds lean beef stew meat, cut into bite-sized pieces
  • ¾ teaspoon salt, divided
  • 1 cup dry red wine
  • 1 tablespoon chopped fresh thyme
  • 2 (14-ounce) cans less-sodium beef broth
  • 1 bay leaf

Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté ...

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