Ingredients:

  • 2 pounds 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 assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
  • 1 cup baby carrots
Garnish:
  • Chopped fresh parsley leaves

Cooking:

  1. Combine beef Stew Meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef mixture in 4-1/2 to 5-1/2-quart slow cooker.
  2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add broth mixture to beef. Add potatoes, mushrooms and carrots; mix well.
  3. 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.
Alternate Cooking Method:
  1. This recipe can be made in a 6-quart electric pressure cooker. Combine beef Stew Meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef in pressure cooker. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add broth mixture to beef. Cut potatoes into 2-inch pieces or, if smaller, keep whole. Cut carrots into 2-inch pieces. Add potatoes, whole mushrooms and carrots; mix well. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 25 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Stir well before servings. Garnish with parsley, if desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 273 Calories; 55.8 Calories from fat; 6.2g Total Fat (2.5 g Saturated Fat; 0.3 g Trans Fat; 0.6 g Polyunsaturated Fat; 3 g Monounsaturated Fat;) 84 mg Cholesterol; 611 mg Sodium; 22.3 g Total Carbohydrate; 2.9 g Dietary Fiber; 31.7 g Protein; 4 mg Iron; 925 mg Potassium; 6.6 mg NE Niacin; 0.7 mg Vitamin B6; 2.3 mcg Vitamin B12; 7.7 mg Zinc; 35.8 mcg Selenium; 112.5 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Potassium.

 

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com“