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Wild
Mushroom Beef Stew
Servings: 6 (1&1/2 cups each)
Tender chunks of beef simmered with wine, garlic and thyme, accented with mushrooms, is perfect for entertaining. Just add a green salad and bread.
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Ingredients:
2 pounds beef for stew, cut into 1-inch pieces
� cup all-purpose flour
1 teaspoon salt
� teaspoon pepper
� teaspoon dried thyme leaves, crushed
� cup ready-to-serve beef broth
� cup tomato paste
� cup dry red wine
2 cloves garlic, minced
1 pound red-skinned potatoes (1�-inch diameter),
cut into quarters
8 ounces assorted mushrooms, such as shiitake, cremini, oyster and button, cut into quarters
1 cup baby carrots
Fresh parsley (optional)
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Cooking Instructions:
1. Combine flour, salt, pepper and thyme in small bowl. Place beef in 4� to 5� -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.
Nutrition information per serving: 306 calories; 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.
�2003
Cattlemen's Beef Board and NCBA. All rights reserved. May be reproduced
for educational purposes.
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