Beef And Mushroom Stew



  1. On a plate, toss together the flour, salt and pepper.
  2. Dredge the beef, making sure that every surface gets a light coating.
  3. In a big pot or Dutch oven, warm the oil over medium heat.
  4. Working in batches, brown meat on all sides.
  5. Transfer the cooked meat to a clean plate.
  6. Add the onions and garlic to the pot and cook, stirring often, for about 3 minutes.
  7. Stir in the mushrooms and thyme.
  8. It will take a few moments for the mushrooms to begin to soften.
  9. Keep stirring everything around.
  10. Add the tomato paste and stir again so everything gets coated.
  11. Cook for a couple of minutes.
  12. Add wine.
  13. Use a wooden spoon to scrape the bottom of the pot to loosen all that caramelized beefy goodness.
  14. Add the stock and the beef, bring to a simmer, cover and let simmer for about an hour, until beef is tender.
  15. Stir in the carrots and cook just until they're tender, about 10 more minutes.
  16. Remove the thyme sprigs before serving.