1. Trim fat from the steak; cut the steak into 1-inch cubes. 2. Heat the oil in a large Dutch oven over high heat. 3. Add the steak, and cook 5 minutes or until steak loses its pink color. 4. Drain well, and wipe drippings from pan with a paper towel. 5. Return the steak to the pan. 6. Add the thyme, garlic, and bay leaves, and cook over medium heat 1 minute. 7. Add the wine and tomato paste; bring to a boil. 8. Cover, reduce heat, and simmer for 1 1/2 hours or until the steak is tender. 9. Add the mushrooms and next 5 ingredients; bring to a boil. 10. Cover, reduce heat, and simmer 40 minutes or until the vegetables are tender. 11. Combine the cornstarch and 3 tablespoons water; stir well, and add to the stew. 12. Cook 2 minutes or until thickened, stirring constantly. 13. Remove from heat, and discard bay leaves. 14. Stir in the parsley, salt and pepper. 15. NOTE:. 16. Freeze the stew in an airtight container. Thaw in refrigerator 24 hours; cook over low heat until heated. ---------------------------------------------------------------------------
Nutrition
Ingredients
