Wild Mushroom Beef Stew

Ingredients

• 2 pounds beef for stew, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme leaves, crushed
• 3/4 cup ready-to-serve beef broth
• 1/4 cup tomato paste
• 1/4 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)

Preparation

1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2-quart crock-pot 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.

Preparation and Cooking Time

High setting: 6-1/2 hours

Preparation and Cooking Time

Low setting: 9-1/2 hours

Serves

Makes 6 servings (about 1-1/2 cups each)

Source

National Cattlemen's Beef Association & Cattlemen's Beef Board
Rival

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