In a Dutch Oven
No-Fuss French-Style Beef Stew
1 tablespoon olive oil
1 large onion, thinly sliced
3 garlic cloves, minced
1½ pounds beef top round, trimmed and cut into 1½-inch chunks
1 sweet potato, peeled and cut into
¾-inch chunks
2 cups dry white wine
1 (14½-ounce) can whole peeled tomatoes, broken up and juice reserved
2 tablespoons Dijon mustard
3 fresh thyme sprigs tied together with kitchen string + 1 tablespoon fresh thyme leaves
½ teaspoon salt
¼ teaspoon black pepper
1 pound oyster, chanterelle, or white mushrooms, halved or quartered if large
1 Heat oil in medium Dutch oven over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes.
2 Reduce heat to medium. Add all remaining ingredients except mushrooms and thyme leaves to Dutch oven; bring to boil. Reduce heat and simmer, covered, 1 hour.
3 Add mushrooms to pot and simmer, covered, until meat is fork-tender, about 1 hour longer. Remove and discard thyme sprigs. Serve sprinkled with thyme leaves.
PER SERVING (about 1 cup stew): 327 Cal, 8 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 56 mg Chol, 521 mg Sod, 18 g Carb, 5 g Sugar, 3 g Fib, 31 g Prot, 35 mg Calc.