Preparation:
Combine flour, thyme, salt and pepper. Add meat; toss to coast. Coat large pot with cooking-spray; place over medium-high heat. Add meat; cook, turning occasionally, with any remaining flour mixture until meat is browned on all sides, about 6-8 minutes. Remove meat from pot; keep warm. To same pot add onions, wine and garlic, scraping up any browned bits; cook 3 minutes. Stir in potatoes, broth, carrots, bay leaves and reserved meat. Increase heat to high; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, 20 minutes. Stir in peas and mushrooms; heat through, about 5 minutes. Remove bay leaves before serving. |
