Crock Pot Wild Mushroom Beef Stew
2 lbs. beef for stew, cut into 1-inch pieces
1/4 C. all-purpose flour
1 t. salt
1/2 t. pepper
1/2 t. dried thyme leaves, crushed
3/4 C. ready-to-serve beef broth
1/4 C. tomato paste
1/4 C. dry red wine
2 cloves garlic, minced
1 lb. red-skinned potatoes (1-1/2-inch diameter), cut into quarters
8 oz. assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
1 C. baby carrots
Fresh parsley (optional)
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.
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.
Makes 6 servings (about 1-1/2 cups each).