Wild Mushroom Beef Stew

By Ginny Tauer of Indiana Beef

With most of the country preparing for a cold winter, it's time to look forward to recipes that warm you up from the inside out. While grilling is off the menu for a few months for some people, there are many cooking methods and cuts you can use to make delicious cold-weather meals and bring warmth into your home. 

Wild Mushroom Beef Stew

Total recipe time: High Setting: 6-1/2 hours; Low Setting: 9-1/2 hours  Makes 6 servings

Ingredients

1.        2 pounds beef for stew, cut into 1-inch pieces

2.        1/4 cup all-purpose flour

3.        1 teaspoon salt

4.        1/2 teaspoon pepper

5.        1/2 teaspoon dried thyme leaves, crushed

6.        3/4 cup ready-to-serve beef broth

7.        1/4 cup tomato paste

8.        1/4 cup dry red wine

9.        2 cloves garlic, minced

10.     1 pound red-skinned potatoes (1-1/2-inch diameter), cut into quarters

11.     8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters

12.     1 cup baby carrots

13.     Fresh parsley (optional)

Instructions

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 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.