Beef Stew With Carrots And Mushrooms

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This is a classic! With small portobello mushrooms (cremini) and carrots, red wine and no tomatoes! adapted from cooking light magazine(jan/feb 2006).

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Steps

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Heat 1 teaspoons olive oil in a large skillet over medium high heat.

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Add mushrooms , and saut for 5 minutes or until mushrooms begin to brown.

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Spoon the mushrooms into a large bowl.

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Lightly coat the skillet with cooking spray.

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Add onion.

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Saut 10 minutes or until tender and golden brown.

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Add the garlic.

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Saut 1 minute.

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Add the onion mixture to the mushroom mixture.

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Put flour in a shallow bowl or pie plate.

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Dredge the beef pieces in flour , shaking off excess.

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Heat remaining 2 teaspoons of oil in skillet over medium high heat.

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Add half of the beef mixture.

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Sprinkle with 1 / 8 teaspoons salt.

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Cook 6 minutes , browning on all sides.

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Add browned beef to mushroom mixture.

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Repeat procedure with remaining beef mixture and 1 / 8 teaspoons salt.

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Add 1 cup wine to pan , scraping pan to loosen browned bits.

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Add thyme , broth , and bay leaf.

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Bring to a boil.

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Stir in beef mixture.

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Cover , reduce heat to medium low , and simmer for 1 hour or until beef is just tender.

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Stir in p.

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Ingredients

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olive oil, cremini mushroom, cooking spray, onions, garlic cloves, flour, lean stewing beef, salt, dry red wine, fresh thyme, low sodium beef broth, bay leaf, white potatoes, carrots, black pepper, fresh thyme sprig