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Wild Mushroom Beef Stew Print Email


Prep: 10 minutes, Cook: 6-9 hours, Serves 6

2 lbs. beef for stew, cut into 1-inch pieces
1/4 cup all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme leaves, crushed
3/4 cup ready-to-serve beef broth
1/4 cup tomato paste
1/4 cup dry red wine
2 cloves garlic, minced
1 lb. red-skinned potatoes (1-1/2 inch dimeter), cut into quarters
8 oz. assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
1 cup baby carrots
-- fresh parsley (optional)

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