Categories: chili, chowder, stew

Ingredients

• 1 1/2 lbs. well-trimmed beef for stew, cut into 1-inch cubes
• 1/4 cups all-purpose flour
• 1 tsp. coarse salt
• 1/2 tsp. pepper
• 1/2 tsp. dried thyme
• 34 cup lower-sodium beef broth
• 1/4 cup no-salt-added tomato paste
• 1/3 cup dry red wine
• 2 cloves garlic, minced
• 2 Lbs. red potatoes, cut into bite-size pieces
• 8 oz. assorted mushrooms, cut into quarters
• 1 1/2 cups baby carrots

Directions

1. Place beef in a 4-quart or large slow cooker.
2. Combine flour, salt, pepper and thyme; mix well. Sprinkle over beef; toss to coat. Combine broth, tomato paste, wine and garlic; mix well. Pour over beef. Add potatoes, mushrooms and carrots; mix well. Cover and cook on high 4 hours or on low 7 to 8 hours, or until beef and vegetables are tender. Stir well before serving.

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