Wild Mushroom Beef Stew

Tender chunks of beef simmered with wine, garlic and thyme, accented with mushrooms, is perfect for entertaining. Just add a green salad and crusty bread!

Makes 6 servings

Ingredients:

2 pounds beef for stew, in 1-in. pieces
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme, 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 baby red-skinned potatoes, cut into quarters
8 oz. assorted mushrooms (shiitake, cremini, oyster or button), cut into quarters
1 cup baby carrots
Fresh parsley (optional)

Cooking Instructions:

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