Sprinkle flour over meat. Toss to coat.
Melt butter with olive oil in heavy pot. Sear meat over high heat in batches: remove to a plate when brown.
Add shallots and garlic to pan (without cleaning): saute for 2 minutes over medium-low heat. Add mushrooms and cook for 2 minutes. Pour in wine and consomme (add an extra half can of water at this time as well.) Then add salt and pepper to taste, and stir. Bring to a boil, ten add back into the mix the browned meat. Reduce heat to low. Add thyme springs to pot.
Cover and simmer for 30 to 45 minutes. After that time, mix 2 T flour with a little water and pour into the stew. Allow to cook and thicken for ten more minutes. Turn off heat and allow stew to sit for 15 to 20 minutes before serving.
I served mine over noodles....next time it will be mashed potatoes.....oh the gravy is wonderful. Serve this one when you want to impress your guests.
This photo is courtesy of Pioneer Woman....for detailed instructions and pictures of the steps taken in this delicious recipe I have included a link: The Pioneer Woman Cooks, Beef Stew with Mushrooms
Have a good day
But that's OK by me as long as I have my spot.......
I can gaze out at freshly mown grass....
Never been so green.....
I love the pattern the tractor makes....
I hope you all are having a wonderful Sunday!