Categories: Beef Main Dish

Ingredients

• 1 (8 oz.) pkg. baby-cut carrots
• 3/4 tsp. dried marjoram
• 3/4 tsp. ground black pepper
• 2 lb. lean beef stew meat, cut intro 1 1/2-inch pieces
• 1 cup beef broth
• 1 cup dry red wine
• 2 cloves garlic, minced
• 1 (8 oz.) pkg. halved fresh mushrooms
• 1/4 cup quick-mixing flour, such as Wondra

Directions

1. Place carrots in a 4-quart or larger slow cooker. Sprinkle marjoram and pepper over beef. Add to broth, wine, garlic and mushrooms. Cover and cook on low 6 hours.

2. Remove 1/2 cup liquid from cooker; mix with flour. Pour back into cooker and continue cooking on low 30 more minutes or until thickened and beef and carrots are tender. Ladle into bowls and serve.

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