Old-Fashioned Beef Stew with Mushrooms

foodnetwork.com

Bex

6 tablespoons grapeseed or olive oil, plus more as needed

3 pounds beef chuck, cut into 1-inch pieces

Kosher salt and freshly ground pepper

4 carrots (1 roughly chopped, 3 cut into ½-inch rounds)

4 stalks celery (1 roughly chopped, 3 cut into ½-inch pieces)

1 onion, roughly chopped

1 tablespoon tomato paste

1 cup hearty red wine, such as shiraz

2 quarts beef stock or reduced-sodium beef broth

2 sprigs thyme

1 ¼ pounds russet potatoes, peeled and cut into 1-inch chunks

1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large

4 tablespoons unsalted butter

½ cup all-purpose flour

Chopped fresh parsley, for topping

Directions at foodnetwork.com

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