Beef burgundy stew

I promised this recipe to one of you, but over the weekend I managed to do something to my computer that caused me to lose all my e-mails for up to that point. So I am hoping that this person see's this post. Here is the recipe.

BEEF BURGUNDY STEW

1 1/2 lb. lean, boned round steak ( about 1/2 inch think)
Cooking Spray
1 tsp. veg. oil
1/2 tsp. dried thyme
2 large garlic cloves, minced
2 Bay leaves
3 cups dry red wine- I use merlot
1/4 cup tomatoe paste
2 1/2 cups quartered fresh muchrooms
1/2 cup water
12 small red potatoes, quartered ( about 1 1/2 lbs.)
6 medium carrots, cut into 1-inch pieces
2 small onions, peeled and quartered ( aboiut 1/2 lb.)
1 (10 1/2 oz.) cans low-salt chicken broth
3 Tablespoons cornstarch
3 Tablespoons water
1/4 cup chopped fresh parsley
1 1/4 tsp. salt
1/4 tsp. pepper

Trim fat from steak: cut steak into 1-inch cubes. Coat a Dutch oven with cooking spray: add oil, and place over medium-high heat until hot. Add steak , browning on all sides. Drain steak in a colander. Wipe drippings from pan with a paper towel.

Return steak to pan: add thyme, garlic, and bay leaves. Place over medium heat, and cook 1 minute. Add wine and tomato paste; bring to a boil. Cover , Reduce heat, and simmer 1 1/2 hours or until steak is tender. Add mushrooms and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 40 min . or until vegetable are tender. Discard Bay leaf.

Combine cornstarch and 3 Tablespoons water in a small bowl; stir well/ Add to stew, and cook 2 minutes or until mixture is thick, stirring constantly. Remove from heat; stir in chopped parsley, salt, and pepper. Yield 12 servings ( serving size 1 cup)