Easy Beef Stew

2 Tbs olive oil
1 1/2-2 lbs beef stew meat, cut into 2-inch pieces
2 onions, coarsely chopped
2 15-ounce cans tomatoes with their liquid
1 cup dry red wine or beef stock
2-3 carrots cut into 2-inch pieces
2-4 cloves garlic, chopped
1/2 tsp dried thyme
1 bay leaf
Salt and freshly ground pepper to taste
2-3 zucchini sliced
8 oz fresh mushrooms, trimmed

Heat the oil in a large heavy pot over high heat and cook the beef and onions until lightly browned, about 5 minutes. Add the tomatoes and wine and bring to a boil, scraping the bottom of the pot to dissolve the brown bits. Transfer to a slow cooker if you are using one. Add the carrots, garlic, thyme, bay leaf, salt, and pepper bake tightly covered in a preheated 300F oven, or on a very low flame on the stove top, or on high in the slow cooker until the beef is tender, 3 to 4 hours. Add the zucchini and mushrooms and cook an additional 30 minutes. Serves 4 to 6.