Beef Stew with Carrots and Mushrooms

Preparation

1. Peel potato and cut into small cubes. Soak or double-boil to reduce potassium if you are on a low potassium diet. (see helpful hints) 
2. Chop onion and mince garlic cloves. Slice carrots. Cut beef into bite-sized pieces.
3. In a large Dutch oven heat 2 teaspoons olive oil over medium-high heat.
4. Add onion and cook until tender; add mushrooms and thyme; stir and cook for 5 minutes. Add garlic and sauté 1 minute.
5. Add red wine to mixture and stir.
6. Coat beef in flour. In a large frying pan heat 2 teaspoons oil over medium heat. Add half of beef mixture and sprinkle with 1/8 teaspoon Mrs. Dash® seasoning blend. Cook until browned on all sides. Repeat with remaining 2 teaspoons oil, beef mixture and 1/8 teaspoon Mrs. Dash seasoning blend.
7. Add browned beef to mushroom mixture.
8. Add broth and bay leaf to mixture. Bring to a boil.
9. Cover, reduce heat to medium-low and simmer for 1 hour or until beef is tender.
10. Drain potatoes. Stir potatoes and carrot into pot with beef. Simmer uncovered for 1 hour, stirring occasionally as sauce thickens.
11. Stir in remaining 1/2 teaspoon Mrs. Dash and black pepper. Discard bay leaf and serve.