Beef Burgundy Stew

1 ½ pounds lean, boned round steak (about ½ inch thick)
Cooking spray
1 tsp. vegetable oil
½ tsp. dried thyme
2 large garlic cloves, minced
2 bay leaves
3 cups red wine
1/3 cup tomato paste
2 ½ cups quartered fresh mushrooms (about ½ pound)
12 small red potatoes, quartered (about 1 ½ pounds)
6 medium carrots (cut into 1 “ pieces) about 1 pound
2 small onions (peeled and quartered) about ½ pound
2 (10 ½ oz) cans low-salt chicken broth
3 Tablespoons cornstarch
3 tablespoons water
¼ cup fresh parsley
1 ¼ tsp. salt
¼ tsp. pepper

Instructions:

Trim fat from steak; cut steak into 1-inch cubes.
Coat a Dutch oven with cooking spray, add oil and place over medium high heat until hot. Add steak, browning on all sides.
Drain steak in a colander. Wipe drippings from pan with a paper towel.
Return steak to pan; add thyme, garlic, and bay leaves.
Place over medium heat, and cook 1 minute.
Add wine and tomato paste; bring to a boil. Cover, reduce heat, and simmer 1 ½ hours or until steak is tender.
Add mushrooms and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Discard bay leaves.
Combine cornstarch and 3 tablespoons water in a small bowl; stir well.
Add to stew, and cook 2 minutes or until mixture is thick, stirring constantly.
Remove from heat; stir in chopped parsley, salt and pepper.

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