Basic Beef Stew with Carrots and Mushrooms 

1 tablespoon olive oil, divided
1 pound sliced white mushrooms (or small cremini mushrooms)
Cooking spray
2 cups chopped onion
3 garlic cloves minced
1/3 cup flour
2 lbs lean beef stew meat, cut into bite-sized pieces
3/4 teaspoon salt, divided
1 cup dry red wine
1 teaspoon dried thyme leaves
2 14oz cans less-sodium beef broth
1 bay leaf
2 cups cubed peeled white potato (about 1 lb)
1½ cups sliced carrots (1-inch)
½ teaspoon freshly ground black pepper

1. Heat 1 teaspoon olive oil in a large Dutch oven over medium -high heat. Add mushroom and saute for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat the pan with cooking spray and add onion. Saute for 10 minutes or until tender and golden brown. Add garlic; saute 1 minute. Add onion mixture to mushroom mixture.

2. Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining two teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook six minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat with remaining beef mixture and 1/8 teaspoon salt.

3. Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low and simmer for 1 hour until beef is just tender.

4. Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is think, stirring occasionally. Stir in remaining ½ teaspoon salt and pepper. Discard bay leaf. Makes 8, one-cup servings.

To prepare from frozen, thaw. Place in pan and heat to desired temperature. (May even be able to put it directly into pan from frozen).