Beef Stew

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.

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