Beef and Portobello Mushroom Stew recipes

Ingredients

• 1 1/2 - 2 pounds stewing beef, cut in 1 inch chunks
• 2-3 tablespoons olive oil or another vegetable oil -
• 3/4 cup onions, chopped
• 3 cups portobello mushrooms, chopped into 1 inch chunks
• 3/4 cup sugar snap peas, trimmed
• 3/4 cup green beans, fresh, trimmed, cut
• 2 cups russet potatoes, or, yukon gold potatoes, peeled, chopped
• 2-3 stalks celery ribs, sliced
• 3/4 cups baby carrots or carrots, large, sliced
• 2 tablespoons garlic, minced (more or less to taste)
• 1/2 cup all-purpose flour -
• 1 teaspoon salt -
• 1 teaspoon pepper -
• 1 tablespoon thyme, dried, ground or leaves
• 5 cups beef broth -
• 1 cup dry red wine -
• 2 cans (5.5-6 oz) tomato paste -

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