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1
In a large skillet brown the stew meat.
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2
Brown a few pieces at a time.
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3
Don't crowd them as they will get juicy and simply boil.
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4
When the meat is browned placed it in a large roasting pan or baking pot.
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5
When all the meat is browned pour the wine in the skillet and scrape up all the brown stuff that is stuck to the bottom of the pan.
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6
Pour the wine from the skillet into the baking pot with the meat Add the beef broth to the meat.
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7
Add garlic, thyme, and bay leaves.
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8
Make sure there is enough liquid to cover the beef Cover and bake at 350 degree for 3 to 4 hours.
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9
Check periodically to make sure that all the liquid doesn't boil away.
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10
Add more beef broth or water if it evaporates.
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11
You can also simmer on stove top for same amount of time.
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12
When mean is tender.
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13
Remove pot from oven.
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14
Spoon out the meat and set it aside.
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15
Place the pot on a burner, add the mushrooms, and bring to a boil.
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16
Allow the mushroom to cook about 5 minutes.
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17
Return the meat to the pot.
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18
Mix corn starch and water.
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19
Dump it in and thicken the stew.
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20
You can make it as thick as you want.
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21
I would actually thicken with butter and flour as it reheats better as a left over.
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22
Serve over rice.
