Classic Beef Stew

Instructions

1. Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add the mushrooms, and sauté for 5 minutes or until the mushrooms begin to brown. Spoon the mushrooms into a large bowl. Lightly coat the pan with cooking spray. Add the onion; sauté 10 minutes or until tender and golden brown. Add the garlic; sauté 1 minute. Add the onion mixture to the mushroom mixture.
2. Place the flour in a shallow bowl or pie plate. Dredge the beef in flour, shaking off excess. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add half of the beef mixture; sprinkle with ¼ teaspoon salt. Cook 6 minutes, browning on all sides. Add the browned beef to the mushroom mixture. Repeat the procedure with the remaining beef mixture and 1/8 teaspoon salt.
3. Add 1 cup of wine to the pan, scraping the pan to loosen the browned bits. Add the broth, thyme, and the bay leaf; bring to a boil. Stir in the beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until the beef is just tender.
4. Stir in the potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until the beef and vegetables are very tender and the sauce is thick, stirring occasionally. Stir in the remaining ½ teaspoon salt and pepper. Discard the bay leaf. Garnish with thyme sprigs, if desired.