Wild Mushroom Beef Stew
Here’s a hearty beef stew courtesy of the Utah Beef Council. Stews are really easy to make and lend themselves easily to a slow cooker or a pressure cooker.
Ingredients
2 pounds beef Stew Meat, cut into 1-inch pieces
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
3/4 cup reduced-sodium beef broth
1/4 cup tomato paste
1/4 cup dry red wine
2 teaspoons minced garlic
1 pound baby red-skinned potatoes, quartered
8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
1 cup baby carrots
Chopped fresh parsley leaves, garnish
Instructions
1
Combine beef Stew Meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef mixture in 4-1/2 to 5-1/2-quart slow cooker.
2
Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add broth mixture 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.
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