Basic Beef Stew with Carrots and Mushrooms

This classic beef stew recipe has everything you'd expect from a beef stew: tender beef pieces, carrots and potatoes. But cremini mushrooms are a wonderful surprise.
Heat 1 teaspoon of olive oil in a large roasting pan over medium-high heat. Add the mushrooms and simmer for 5 minutes or until the mushrooms start to brown. Spoon the mushrooms into a large bowl. Lightly brush the mold with cooking spray. Add the onion; simmer for 10 minutes or until soft and golden brown. Add garlic; simmer for 1 minute. Add the onion mixture to the mushroom mixture.Pour the flour into a shallow bowl or pie dish. Roll the beef in flour, shaking off any excess. Heat the remaining 2 teaspoons of oil in a skillet over medium-high heat. Add half of the beef mixture; sprinkle with 1/8 teaspoon salt. Cook for 6 minutes, until lightly browned on all sides. Add the sauteed beef to the mushroom mixture. Repeat with the remaining beef mixture and 1/8 teaspoon salt.Add 1 cup of wine to the pan, scrape off the pan so that the pieces are not browned. Add thyme, stock and bay leaf; bring to a boil. Add the beef mixture. Cover, reduce heat to medium-low and simmer for 1 hour or until beef is tender.Add the potatoes and carrots. Simmer uncovered for 1 hour and 15 minutes, or until the beef and vegetables are very soft and the sauce is thick, stirring occasionally. Add the remaining 1/2 teaspoon salt and pepper. Discard the bay leaf. Garnish with thyme sprigs if desired.