Slow-Cooker Red Wine Beef Stew

Name: Slow-Cooker Red Wine Beef Stew
Ingredients: 2 c. beef stock; 3 tbsp. all-purpose flour; 2 tsp. Dijon mustard; 1 lb. carrots, cut into 2-inch pieces; 1 (8-ounce) package cremini mushrooms, halved if large; 1 large red onion, cut into wedges; 2 large celery ribs, cut into 2-inch pieces; 4 cloves garlic, chopped; 6 sprigs thyme; 1 tbsp. canola oil; 3 lb. pot roast, trimmed and cut into 4 pieces; Kosher salt and freshly ground black pepper; 1/4 c. tomato paste; 1 c. dry red wine; 1 tbsp. unsalted butter; Chopped fresh flat-leaf parsley, for serving

Slow-Cooker Red Wine Beef Stew was pinched from <a href="http://www.countryliving.com/food-drinks/recipes/a41065/slow-cooker-red-wine-beef-stew/" target="_blank" rel="noopener">www.countryliving.com.</a>

INGREDIENTS

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2 c. beef stock

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3 tbsp. all-purpose flour

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2 tsp. Dijon mustard

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1 lb. carrots, cut into 2-inch pieces

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1 (8-ounce) package cremini mushrooms, halved if large

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1 large red onion, cut into wedges

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2 large celery ribs, cut into 2-inch pieces

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4 cloves garlic, chopped

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6 sprigs thyme

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1 tbsp. canola oil

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3 lb. pot roast, trimmed and cut into 4 pieces

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Kosher salt and freshly ground black pepper

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1/4 c. tomato paste

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1 c. dry red wine

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1 tbsp. unsalted butter

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Chopped fresh flat-leaf parsley, for serving

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