Wild Mushroom Beef Stew
Makes 6 servings

Ingredients:

• 1/4 - cup all-purpose flour

• 1 - teaspoon salt

• 1/2 - teaspoon pepper

• 1/2 - teaspoon dried thyme leaves, crushed

• 2 - pounds beef for stew, cut into 1-inch pieces- 

• 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)

Directions:

1. Combine flour, salt, pepper and thyme in small bowl. 

2. Place beef in 4-1/2 to 5-1/2 quart slow cooker. 

3. Sprinkle with flour mixture; toss to coat.
   

4. Combine broth, tomato paste, wine and garlic in small bowl; mix well. 

5. Add to beef. 

6. Add potatoes, mushrooms and carrots; mix well.
   

7. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. 

8. (No stirring is necessary during cooking.) 

9. Stir well before serving. 

10. Garnish with parsley, if desired.