| Ingredients: |
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| 2 |
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pounds beef for stew, cut into 1-inch pieces |
| 1/4 |
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cup all-purpose flour |
| 1 |
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teaspoon salt |
| 1/2 |
|
teaspoon pepper |
| 1/2 |
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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 (1-1/2-inch diameter), cut into quarters |
| 8 |
|
ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters |
| 1 |
|
cup baby carrots |
|
|
Fresh parsley (optional) |
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|
Instructions: |
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1. |
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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. |
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2. |
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Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well. |
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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. |
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Makes 6 servings (about 1-1/2 cups each). |
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Nutrition information per serving: 306 calories; 29 g protein; 25 g carbohydrate; 9 g fat; 644 mg sodium; 73 mg cholesterol; 7.3 mg niacin; 0.7 mg vitamin B6; 2.3 mcg vitamin B12; 4.3 mg iron; 6.6 mg zinc. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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