Wild Mushroom Beef Stew

Courtesy of The Beef Checkoff

Servings: 6
Prep Time: 20 Min.
Cook Time: 6 Hrs.

* 2 lb. beef for stew, cut into 1 in. pieces
* 1/4 c. flour
* 1 tsp. salt
* 1/2 tsp. pepper
* 1/2 tsp. dried leaf thyme, crushed
* 3/4 c. ready-to-serve beef broth
* 1/4 c. tomato paste
* 1/4 c. dry red wine
* 2 cloves garlic, minced
* 1 lb. red skinned potatoes (1-1/2 in. diameter), cut into quarters
* 8 oz. assorted mushrooms, such as shiitake, crimini and oyster, cut into quarters
* 1 c. baby carrots
* fresh parsley (optional)

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; mix 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 5-6 hrs. or on LOW 8-9 hrs. or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.

Recipe Courtesy of The Beef Checkoff.

Merlot, Shiraz/Syrah, Pinot Noir

Calories: 306;   Total Fat: 9g;   Cholesterol: 73mg;   Total Carbs: 25g;   Protein: 29g;   Sodium: 644mg;