Cook carrots in small saucepan of boiling salted water until tender, about 8 minutes. Drain well.
Meanwhile, sprinkle beef with salt and pepper. Melt 1 T. butter in heavy large skillet over med/hi heat. Add beef and sauté until brown on all sides but still pink in center, about 2 minutes. Transfer to plate. Melt remaining 1 T. Butter in same skillet over med/hi heat. Add mushrooms and shallots. Saute until vegetables soften, about 5 minutes. Mix in 1 1/2 t. thyme. Add wine and broth to skillet. Increase heat and boil until sauce is reduced to 1/2 c., scraping up brown bits, about 8 minutes. Return beef and any juices to skillet. Add carrots. Cook until flavors blend, about 1 minute. Season to taste with salt and pepper. Divide stew between plates. Sprinkle with remaining 1/2 t. thyme.
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 209 (62%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 61.1mg||19 %|
|Sodium 429.4mg||15 %|
|Potassium 387.6mg||10 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 7.6g|
|Protein 1.5g||2 %|
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Calories per serving: 337
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