Wild Mushroom Beef Stew

• November 02, 2020
• Posted By : Patty
• 0comments

2 lbs. beef for stew, cut into 1-inch pieces

1/4 cup all-purpose flour

1 tsp. salt ½ tsp. pepper

½ tsp. dried thyme leaves, crushed 3/4 cup ready-to-serve beef broth

¼ cup tomato paste ¼ cup dry red wine

2 cloves garlic, minced

1 lb. red-skinned potatoes (1½ inch diameter), cut into quarters

8 oz. assorted mushrooms (such as shiitake, cremini and oyster) cut into quarters

1 cup baby carrots

Fresh parsley (optional)

1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 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.