Sprinkle beef with salt and pepper. Melt 1 Tbsp butter in a Dutch oven over medium heat. Add beef and sauté until brown on all sides, about 3 minutes. Transfer beef to plate.
Melt remaining 1 Tbsp butter in same pan over medium heat. Add mushrooms and onions. Sauté until vegetables soften, about 5 minutes.
Return beef and any accumulated juices, carrots, thyme, wine and broth to pan; bring to a boil, reduce heat, cover and simmer for 45 minutes, or until meat and carrots are tender.
Remove cover; increase heat and boil until broth is slightly thickened. Season stew to taste with salt and pepper.Servings: 4 to 6