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Wild Mushroom Beef Stew

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Serves 6 | 

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


  1. 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.
  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.
Course: Dinner
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