1 tablespoon olive oil
1 large onion, thinly sliced
3 garlic cloves, minced
1 1/2 pounds beef top round, trimmed and cut into 1 1/2 inch chunks
1 sweet potato, peeled and cut into 3/4 inch chunks
2 cups dry white wine
1 (14 1/2-ounce) can whole peeled tomatoes, broken up and juice reserved
2 tablespoons Dijon mustard
3 fresh thyme sprigs tied together with kitchen string + 1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound oyster, chanterelle, or white mushrooms, halved or quartered if large
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