Wild Mushroom Beef Stew
- November 02, 2020
- Posted By : Patty
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)
- Combine flour, salt, pepper and thyme in small bowl. Place beef in slow cooker. Sprinkle with flour mixture; toss to coat.
- Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
- 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.