Instructions

• 1 - Brown the Beef:
  In a large Dutch oven, heat olive oil over medium-high heat. Add beef cubes in batches and brown on all sides.
• 2 - Sauté Vegetables:
  Add onions, carrots, and garlic to the pot. Sauté until softened.
• 3 - Deglaze:
  Pour in red wine and scrape the bottom of the pot to release the browned bits.
• 4 - Add Remaining Ingredients:
  Add beef broth, thyme, bay leaves, and mushrooms. Stir to combine.
• 5 - Simmer:
  Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours, until beef is tender.
• 6 - Serve:
  Remove bay leaves and thyme sprigs. Serve hot with crusty bread or mashed potatoes.