• Toss beef with 1/4 cup flour, 1/2 tsp salt and 1/4 tsp pepper. Brown in oil in 2 batches over high for 3 min per batch. Transfer to slow cooker. Toss mushrooms with remaining 2 tsp flour. Add to slow cooker; stir in carrots and onion. Pour wine into same skillet and bring to a simmer, scraping browned bits from bottom of pan. Add to slow cooker along with thyme. Cover and cook on HIGH for 5 hr. Remove thyme stems and discard. Adjust seasoning and serve over mashed potatoes or polenta.


Nutrition Facts

586 calories; 23 g total fat; 565 mg sodium. 13 g carbohydrates; 76 g protein;