Southern Beef Stew

Ingredients:

3/4 teaspoon coarse salt, divided
1/2 teaspoon pepper, divided
1 pound boneless flank steak, cit into small chunks
1/4 cup all purpose flour
3 teaspoon olive oil, divided
1 1/2 cups coarsely chopped red onion
8 ounces sliced white mushrooms
3 cups beef broth
4 teaspoons tomato paste
3-4 large thyme sprigs
1 large bay leaf
1 pound baby white potatoes, unpeeled, cut in quarters
8 ounces baby carrots
4 teaspoon finely chopped parsley

Instructions:

In a heavy zip lock bag place the flour, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Close and shake to incorporate all ingredients together.
Add meat to bag and shake to completely coat the meat.
Add 2 teaspoons of oil to a large Dutch oven. Heat over high heat until oil is hot.
Add meat and brown about 3 minutes per side. Remove meat.
Add onions and mushrooms to oil. Cook until onion is soft about 5 minutes.
Add broth, tomato paste, salt and pepper.
Whisk until all ingredients are combined. On medium high heat bring mixture to a boil. When begins to boil add bay and thyme.
Continue boiling until it becomes a rapid boil.
Add potatoes, carrots and meat to boiling liquid.
Reduce heat to medium, cover and simmer approximate 15 minutes.

Remove bay leaf and thyme before serving.