Recipe: Mushroom Beef Stew

Mushroom Beef Stew

Tender chunks of beef simmered with wine, garlic and thyme, accented with mushrooms, is perfect for entertaining. Just add a green salad and bread.

2 pounds beef for stew, cut into 1-inch pieces
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon 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 pound red-skinned potatoes (1 -inched diameter), cut into quarters
8 ounces assorted mushrooms, such as shiitake, cremini, oyster and button, cut into quarters
1 cup baby carrots
Fresh parsley (optional)

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.

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 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.

Makes 6 servings (about 1 1/2 cups each)
Source: Iowa Beef Industry Council