Wild Mushroom Beef Stew

Looking to beat the last of this cold weather? Why not try some of this hearty wild mushroom beef stew? This heart-warming classic is sure to be the perfect antidote to the end-of-February chills. (Recipe and photo courtesy of The Beef Checkoff.)

Wild Mushroom Beef Stew

(Makes 6 servings.)

Ingredients

• 2 pounds beef for stew, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 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)

Directions
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.

Combine broth, tomato paste, wine, and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms, and carrots; mix well.

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.

Calories: 306 calories
Protein: 29 g
Fat: 9 g fat
Sodium: 644 mg
Cholesterol: 73 mg
Carbohydrate: 25 g
Fiber: 3.1 g fiber