Wild Mushroom Beef Stew Crockpot

Ingredients

• 2 lbs. chuck roast or beef for stew, cut into 1-inch pieces
• 1/4 cup all-purpose four
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. dried thyme leaves, crushed
• 3/4 cup ready-to-serve beef broth
• 1/4 cup tomato paste
• 1/4 cup 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 shiitake, cremini and oyster, cut into quarters
• 1 cup baby carrots
• fresh parsley (optional)

Instructions

Combine flour, salt, pepper and thyme in small bowl. Place beef in 4 1/2 to 5 1/2 quart Crock Pot 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 5-6 hours, or on LOW 8-9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.)

Stir well before serving. Garnish with parsley if desired.