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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).
- 14.79 ml olive oil, divided
- 453.59 g cremini mushroom, cut in 1-inch pieces
- cooking spray
- 473.18 ml onions, chopped
- 5 garlic cloves, minced (more or less to taste)
- 78.07 ml flour
- 907.18 g lean stewing beef, cut into 1-inch pieces
- 3.69 ml salt, divided
- 236.59 ml dry red wine
- 14.79 ml chopped fresh thyme (1/2 tsp. dried)
- 2 (793.78 g) can low sodium beef broth
- 1 bay leaf
- 473.18 ml white potatoes, peeled, cubed in 1-inch pieces
- 354.88 ml carrots, sliced in 1-inch slices
- 2.46 ml black pepper
- fresh thyme sprig (optional)
- Heat 1 teaspoons olive oil in a large skillet over medium high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon the mushrooms into a large bowl. Lightly coat the skillet with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add the garlic; sauté 1 minute. Add the onion mixture to the mushroom mixture.
- Put flour in a shallow bowl or pie plate. Dredge the beef pieces in flour, shaking off excess. Heat remaining 2 teaspoons of oil in skillet over medium high heat. Add half of the beef mixture; sprinkle with 1/8 teaspoons salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoons salt.
- Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf. Bring to a boil. Stir in beef mixture. Cover, reduce heat to medium low, and simmer for 1 hour or until beef is just tender.
- Stir in potatoes and carrots. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are really tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoons salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if you are using. Enjoy!