Shelly's Recipe

WILD MUSHROOM BEEF STEW - Crock Pot

Category: Stews

2 lbs stew meat, cubed
1/4 cup flour
1 tsp pepper
1/2 tsp dried thyme leaves, crushed
3/4 cup beef broth
1/4 cup tomato paste and dry red wine
1 pound red-skinned potatoes (1 1/2 inch diameter), cut into quarters
8 ounces assorted mushrooms, such as shitake, cremini, oyster, and button, cut into quarters
1 cup 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. 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 an 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. Serve with a green salad and bread. Serves 6