Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Wild Mushroom Beef Stew




Source of Recipe


internet






List of Ingredients



• 2 lbs beef for stew, cut into 1" pieces
  
• 1/4 cup flour
  
• 1 tsp salt
  
• 1/2 tsp pepper
  
• 1/2 tsp dried thyme leaves, crushed
  
• 3/4 cup 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" 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



1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4 1/2 to 5 1/2 quart crockpot 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. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.
   






Final Comments


Makes 6 servings (about 1 1/2 cups each)