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<TD>10 minutes

6-9 hours
Serves 6


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<TD align=right width=60>2</TD>
<TD width=220>lbs. beef for stew, cut into 1-inch pieces</TD></TR>
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<TD align=right width=60>1/4</TD>
<TD width=220>cup all-purpose flour</TD></TR>
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<TD align=right width=60>1</TD>
<TD width=220>tsp. salt</TD></TR>
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<TD align=right width=60>1/2</TD>
<TD width=220>tsp. pepper</TD></TR>
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<TD align=right width=60>1/2</TD>
<TD width=220>tsp. dried thyme leaves, crushed</TD></TR>
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<TD align=right width=60>3/4</TD>
<TD width=220>cup ready-to-serve beef broth</TD></TR>
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<TD align=right width=60>1/4</TD>
<TD width=220>cup tomato paste</TD></TR>
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<TD align=right width=60>1/4</TD>
<TD width=220>cup dry red wine</TD></TR>
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<TD align=right width=60>2</TD>
<TD width=220>cloves garlic, minced</TD></TR>
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<TD align=right width=60>1</TD>
<TD width=220>lb. red-skinned potatoes (1-1/2-inch dimeter), cut into quarters</TD></TR>
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<TD align=right width=60>8</TD>
<TD width=220>oz. assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters</TD></TR>
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<TD align=right width=60>1</TD>
<TD width=220>cup baby carrots</TD></TR>
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<TD width=220>fresh parsley (optional)</TD></TR></TBODY></TABLE></TD>
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<TD width=428>Combine flour, salt, pepper and thyme in small bowl.

Place beef in 4-1/2 to 5-1/2 quart crock pot.

Sprinkle with flour mixture; toss to coat.</TD></TR>
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<TD width=428>Combine broth, tomato paste, wine and garlic in small bowl; mix well.

Add to beef.

Add potatoes, mushrooms and carrots; mix well.</TD></TR>
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<TD width=428>Cover and cook on HIGH 5 to 6 hours, <I>or</I> 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.</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>

This sounds delicious!!!!:)