Description
A cozy and warming dish for the wintertime.
Ingredients
Scale
- 2 pounds of beef stew meat, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon pepper
- 3/4 cup reduced-sodium beef broth
- 1/4 cup tomato paste
- 1/4 cup dry red wine
- 2 teaspoons minced garlic
- 1 pound baby red-skinned potatoes, quartered
- 8 ounces of assorted mushrooms, such as shiitake, cremini, and oyster, cut into quarters
- 1 cup baby carrots
- Chopped fresh parsley leaves, for garnish
Instructions
- Combine beef stew meat, flour, salt, thyme, and pepper in a large bowl; toss to coat. Place beef mixture in 4-1/2 to 5-1/2-quart slow cooker.
- Combine broth, tomato paste, wine, and garlic in a small bowl; mix well. Add broth mixture to beef. Add potatoes, mushrooms, and carrots; mix well.
- Cover and cook on high for 5 to 6 hours, or on low for 8 to 9 hours, or until beef and vegetables are tender. No stirring is necessary during cooking. However, stir well before serving. Garnish with parsley, if desired.
Alternative method:
- This recipe can also be made in a 6-quart electric pressure cooker. Combine beef stew meat, flour, salt, thyme, and pepper in a large bowl; toss to coat. Place beef in the pressure cooker. Combine broth, tomato paste, wine, and garlic in a small bowl; mix well.
- Add broth mixture to beef. Cut potatoes into 2-inch pieces or, if smaller, keep them whole. Cut carrots into 2-inch pieces. Add potatoes, whole mushrooms, and carrots; mix well. Close and lock the pressure cooker lid. Use beef, stew, or high-pressure setting on the pressure cooker; program for 25 minutes on the pressure cooker timer. Use the quick-release feature to release pressure; carefully remove the lid.
- Stir well before serving. Garnish with parsley, if desired. (This recipe variation was tested in an electric pressure cooker at a high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)
