- 2 lbs. beef stew meat, cut in 1-inch pieces
- 3 Tbsp. flour
- 1 tsp. pepper
- 1 tsp. dried thyme
- 1 c. vegetable broth
- 1 6-oz. can tomato paste
- 1/2 c. red wine
- 4 garlic cloves, minced
- 3 pints wild mushrooms, in large pieces
- 1 c. fresh parsley, chopped
In a small bowl, combine the flour, pepper, and thyme. Add beef to the crock pot and toss to coat with seasoned flour. Combine the broth, tomato paste, wine, and garlic. Mix well and pour over beef. Add mushrooms on top of beef, but do not mix in.
Cover and cook on LOW for 8 hours. Do not lift lid during cooking! (I know you want to. But don’t.) Mix with chopped parsley before serving.
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