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.
Per Serving (about 1 cup stew): 327 Cal, 8g Total Fat, 2g Sat Fat, 0g Trans Fat, 56mg Chol, 521mg Sod, 18g Carb, 5g Sugar, 3g Fib, 31g Prot, 35mg Calc.
Reprinted with permission from Weight Watchers One Pot Cookbook, copyright (c) 2011. Published by Wiley.