Instructions
- Pat the cubed meat dry with paper towels; season with salt and pepper.
- Toss the meat in the flour to lightly coat tapping the pieces to remove excess flour.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
- Add half the meat in a single layer without crowding and brown on all sides, 5 to 6 minutes.
- Transfer to a bowl and repeat with the other half of the meat, adding it to the bowl as well.
- Add the additional 2 tablespoons oil and saute the onions, garlic, and carrots.
- Cook, stirring occasionally, 3 to 4 minutes until golden.
- Add the tomato paste and cook for another minute.
- Add the 2 cups of wine to deglaze the pan, scraping up the browned bits from the bottom.
- Return the beef with any juices in the bowl to the pot – add the stock and season with salt, pepper and add thyme.
- Bring to a boil, reduce to a simmer, and cook, covered, for 1 hour and 30 minutes.
- Add the mushrooms and cook covered, until meat and vegetables are tender, an additional 60 minutes.
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