Mushroom and Beef Stew

Ingredients

• Water - 1/4 cup
• Flour - 2 tablespoons
• Salt and pepper - To taste
• Rosemary - 1 teaspoon
• Thyme - 1 teaspoon
• Worcestershire sauce - 2 tablespoons
• Tomato paste - 2 tablespoons
• Beef broth - 4 cups
• Mushrooms - 8 ounces, sliced
• Potatoes - 3 medium, diced
• Carrots - 3 medium, sliced
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons
• Beef stew meat - 2 pounds, cubed

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown.
5. Return the beef stew meat to the pot and add the sliced carrots, diced potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
6. Bring the stew to a boil, then reduce the heat to low and simmer for 2 hours, or until the beef is tender.
7. In a small bowl, mix together the flour and water to make a slurry. Stir the slurry into the stew to thicken the sauce.
8. Simmer for an additional 10 minutes, or until the sauce has thickened.
9. Serve the mushroom and beef stew hot, garnished with fresh herbs if desired.