2 servings 125 minutes
1.5 lbs beef stew meat
1 onion, chopped
2 carrots, sliced
2 potatoes, diced
8 oz mushrooms, sliced
4 cups beef broth
1 cup red wine
2 tbsp olive oil
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
In a large pot, heat olive oil over medium-high heat.
Add the beef stew meat and brown on all sides. Remove meat and set aside.
In the same pot, add the onion, carrots, and garlic. Sauté until softened.
Add the mushrooms and cook for another 5 minutes.
Return the beef to the pot and add the diced potatoes.
Pour in the beef broth and red wine.
Add salt, pepper, and dried thyme.
Bring the mixture to a boil, then reduce heat to low and simmer for about 1-2 hours or until meat is tender.
Serve hot, garnished with fresh parsley if desired.