1 1/2 lbs. lean round steak
Cooking spray
1 tsp. vegetable oil
1/2 tsp. dried whole thyme
2 lg. cloves garlic, minced
3 c. Burgundy or other dry red wine
1/4 c. tomato paste
2 bay leaves
2 (13 1/2 oz.) cans beef broth, undiluted
1/2 c. plus 3 tbsp. water, keep 2 amounts separated
1 1/2 lbs. round red potatoes, quartered
1/2 lb. fresh mushrooms, quartered
6 med. carrots, cleaned and cut into 1 inch pieces
2 sm. onions, quartered
3 tbsp. cornstarch
1/4 c. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper

Cut meat into 1 inch pieces. Coat a large Dutch oven with cooking spray, add oil. Place over a medium heat until hot. Add steak, cook until browned, stri frequently. Drain well. Wipe drippings from pan with paper towel. Coat pan with cooking spray. Place over medium high heat until hot. Add steak, thyme and garlic, cook 1 minute stirring occasionally. Stir in wine, tomato paste, and bay leaves, bring to boil, cover, reduce heat and simmer 1 1/2 hours or until steak is tender. Add beef broth, 1/2 cup of water and next 4 ingredients, bring to boil. Cover, reduce heat and simmer 40 minutes until vegetable are tender. Remove bay leaves. Combine cornstarch and 3 tablespoons water, stir well. Add to stew and stir. Cover, cook over medium heat until thick and bubbly, stir constantly. Stir in parsley, salt and pepper.