Ingredients:

2 lbs. beef for stew, cut into 1-inch pieces
1/4 C. all-purpose flour
1 t. salt
1/2 t. pepper
1/2 t. dried thyme leaves, 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-inch diameter), cut into quarters
8 oz. assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
1 C. baby carrots
Fresh parsley (optional)

Methods:

Combine flour, salt, pepper and thyme in small bowl.Place beef in 4-1/2 to 5-1/2-quart crock-pot slow cooker.Sprinkle with flour mixture toss to coat.

Combine brothtomato 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.