Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and saut? for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; saut? 10 minutes or until tender and golden brown. Add garlic; saut? 1 minute. Add onion mixture to mushroom mixture.
Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon 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 potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 185 (50%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 74.8mg||23 %|
|Sodium 477.2mg||16 %|
|Potassium 827.5mg||22 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 12.4g|
|Protein 25.5g||36 %|
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Calories per serving: 369
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