How to make Beef Stew with Mushrooms, Carrots and Potatoes

1200 gr boneless beef chuck, cut into 20 mm pieces
100 gr all purpose flour			5 gr fresh thyme
5 gr paprika				100 ml olive oil
200 gr brown onions, shredded		50 gr garlic cloves, peeled and sliced
300 gr shitake mushrooms, cut into 4		300 gr tomatoes, skinned and deseeded
300 gr carrots, peeled and cut into 20 mm bits	300 gr small potatoes, scrubbed
900 ml beef stock				Salt and Pepper (to taste)


1.Place beef in large bowl.

2.Sprinkle with flour, thyme, paprika and generous amounts of salt and pepper; 
toss to coat.

3.Heat amounts of the oil in heavy large pot over medium-high heat.

4.Working in batches, add beef and sauté until brown, about 6 min

5.Place beef to a large pot after each batch; reserve any flour in bowl.

6.Sauté the prepared onions and garlic in an amount of oil. 
When slightly colored add to pot with the beef.

7.Sauté the prepared mushrooms for 2 min, add to a pot with the beef.

8.Add reserved flour mixture to pot.

9.Add beef stock and prepared tomatoes, bring to boil. Reduce heat to medium-low.

10.Cover and simmer until beef is almost tender, about 60 min.

11.Add prepared carrots and potatoes, simmer uncovered, 
until beef and vegetables are tender and sauce thickens, about 30 min. 

Adjust seasoning