2 lbs. beef Stew Meat, cut into 1-inch pieces
1/4 C. all-purpose flour
1 tsp. salt
1/2 tsp. dried thyme leaves
1/2 tsp. pepper
3/4 C. reduced-sodium beef broth
1/4 C. tomato paste
1/4 C. dry red wine
2 tsp. minced garlic
1 lb. baby red-skinned potatoes, quartered
8 oz. assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
1 C. baby carrots
Combine beef, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef mixture in 4 1/2- to 5 1/2-quart slow cooker.
Combine broth, tomato paste, wine and garlic. Add broth mixture 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. Stir well before serving. Garnish with parsley, if desired.