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1
Make it Now: Heat oil in a 5- to 7-quart Dutch oven over medium heat.
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2
Sprinkle the meat with salt and pepper, and add the meat in small batches, making sure not to crowd the pan.
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3
Cook until the meat is browned and remove from the pan as it is browned.
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4
Add the garlic, thyme, and mushrooms to the pan and saute until the mushroom liquid has evaporated.
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5
Return the meat to the pan, add the wine and broth, and bring to a simmer.
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6
Cover and simmer the meat for 20 minutes; add more salt and pepper, if desired.
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7
Let cool, then transfer the mixture to a large zip-lock plastic freezer bag and refrigerate for up to 3 days or freeze for up to 2 months.
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8
Bake It Later: Defrost the meat in the refrigerator overnight, if necessary.
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9
Remove any fat that has formed on the surface of the sauce and let the meat come to room temperature for about 30 minutes.
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10
Pour the beef and sauce into a 7-quart Dutch oven; add the onions, carrots, and potatoes.
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11
Simmer for 1 hour until the meat and potatoes are tender when pierced with the tip of a sharp knife.
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12
If you want a thicker sauce, mix together the butter and flour; bring the stew to a boil and stir in bits of the butter mixture until the sauce is thickened to your taste.
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13
Serve immediately.
