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Wild Mushroom Beef Stew
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Slow cooked and perfectly tasty!
|2 lb. beef for stew, cut into 1 inch pieces|
|1/4 cup flour|
|1 teaspoon salt|
|1/2 teaspoon pepper|
|1/2 teaspoon thyme leaves, dried and crushed|
|3/4 cup beef broth|
|1/4 cup tomato paste|
|1/4 cup dry red wine|
|2 cloves garlic, minced|
|1 lb. red-skinned potatoes, cut into quarters|
|8 oz. assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters|
|1 cup baby carrots|
|fresh parsley, optional|
- Combine flour, salt, pepper and thyme in small bowl. Place beef in 4.5 to 5.5 quart 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.
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