Wild Mushroom Beef Stew

Ingredients:

• 2 pounds beef for stew, cut into 1-inch pieces
• ¼ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon dried thyme leaves, crushed
• ¾ cup ready-to-serve beef broth
• ¼ cup tomato paste
• ¼ cup dry red wine
• 2 cloves garlic, minced
• 1 pound red-skinned potatoes (1-1/2-inch diameter), cut into quarters
• 8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
• 1 cup baby carrots
• Fresh parsley (optional)

Instructions:

1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2-quart slow cooker. Sprinkle with flour mixture; toss to coat.
2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
3. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.

Makes 6 servings
Recipe and photo taken from www.beefitswhatsfordinner.com.

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