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1
Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat.
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2
Add mushrooms, and saute for 5 minutes or until mushrooms begin to brown.
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3
Spoon mushrooms into a large bowl.
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4
Lightly coat pan with cooking spray.
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5
Add onion; saute 10 minutes or until tender and golden brown.
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6
Add garlic; saute 1 minute.
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7
Add onion mixture to mushroom mixture.
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8
Place flour in a shallow bowl or pie plate.
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9
Dredge beef in flour, shaking off excess.
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10
Heat remaining 2 teaspoons oil in pan over medium-high heat.
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11
Add half of beef mixture; sprinkle with 1/8 teaspoon salt.
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12
Cook 6 minutes, browning on all sides.
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13
Add browned beef to mushroom mixture.
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14
Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.
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15
Add 1 cup wine to pan, scraping pan to loosen browned bits.
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16
Add thyme, broth, and bay leaf; bring to a boil.
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17
Stir in beef mixture.
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18
Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.
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19
Stir in potato and carrot.
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20
Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally.
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21
Stir in remaining 1/2 teaspoon salt and pepper.
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22
Discard bay leaf.
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23
Garnish with thyme sprigs, if desired.
