Parisian Beef Stew

3 c. peeled baby carrots
1 1/2 lbs extra lean beef ribeye or top sirloin
1/2 tsp. salt
4 Tbs. light butter
16 oz Baby Bella sliced mushrooms
1/2 cup chopped green onions
1 Tbs. ground thyme
3 cups red wine
3 cups beef stock
1/2 cup flour
pepper to taste

Cook carrots in boiling, salted water for 8 minutes until tender, drain thoroughly and set aside. Melt 3 Tbs. light butter in large skillet. Cut beef into 1 inch cubes, add to skillet and pepper to taste. Cook until brown on all sides but still a little pink in the middle. Remove from skillet, leaving the liquid from the butter and meat in the pan. Add remaining Tbs. light butter to the same skillet, then saute mushrooms and green onions for 5 minutes or until mushrooms are softened. Add thyme, wine, cooked beef and beef stock; increase heat and boil until sauce is reduced to about 3 cups stirring frequently and making sure to scrape up all of the browned bits of beef . In a separate bowl, thoroughly mix flour with enough water to make a thin paste then gradually add 2-3 large laddles of the hot liquid to the flour mixture and stir thoroughly. Carefully add mixture to the skillet, making sure to keep stirring until all of it is in the skillet. Add salt and stir through until the sauce has thickened, then return carrots to the skillet for a minute to blend all of the flavors. Serve over rice or noodles of your choice.

Serving Size: 8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MAJIKAL1.