Wild Mushroom Beef Stew

Ingredients

2 lb. beef for stew, cut into 1-inch pieces
1/4 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. Culinary Secrets Dried Thyme Leaves, crushed
            RFS Item 24434
3/4 c. ready-to-serve beef broth
1/4 c. Bountiful Harvest 24% Fancy Tomato Paste
         RFS Item 12054
1/4 c. dry red wine
2 cloves garlic, minced
1 lb. red-skinned potatoes(1 1/2-inch diameter), cut into quarters
8 oz. assorted mushrooms (such as cremini, shiitake, and oyster, cut into quarters)
1 cup baby carrots
fresh parsley (optional)

Directions

1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2 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 LOW 8 to 9 hours, or until beef and vegetables are tender. Stir well before serving. Garnish with parsley, if desired, before serving.

Recipe and Photo from National Cattlemen's Beef Association