You are here: Home » Recipes » No-Fuss French-Style Beef Stew No-Fuss French-Style Beef Stew Recipe by Our Cookbook Collection Yield servings PrintEmail Ingredients 1 tablespoon olive oil1 large onion, thinly sliced3 cloves garlic1 1/2 pounds beef top round, trimmed and cut into 1 1/2-inch chunks1 sweet potato, peeled and cut into 3/4-inch chunks2 cups dry white wine1 (14 1/2-ounce) can whole peeled tomatoes, broken up and juice reserved2 tablespoons Dijon mustard3 fresh thyme sprigs tied together with kitchen string + tablespoon fresh thyme leaves1/2 teaspoon salt1/4 teaspoon black pepper1 pound oyster, chanterelle, or white mushrooms, halved or quartered if large Instructions Heat oil in medium Dutch oven over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes. Reduce heat to medium. Add all remaining ingredients except mushrooms and thyme leaves to Dutch oven; bring to boil. Reduce heat and simmer, covered, 1 hour. Add mushrooms to pot and simmer, covered, until meat is fork-tender, about 1 hour longer. Remove and discard thyme sprigs. Serve sprinkled with thyme leaves. Weight Watchers; 2012. Used by permission of John Wiley & Sons.