The Soup Diva

• About 1 1/2 lb beef stew meat
• 1 cup red wine (or substitute)*
• 2 tbsp butter
• 2 tbsp flour
• 1 small can tomato paste
• 1 onion, diced
• 6 carrots, peeled and cut into chunks
• 2 cups small potatoes, cut into chunks
• 4-6 oz portabella mushrooms, sliced
• 1 tbsp minced garlic
• 1 tsp dried rosemary (or 1 tbsp fresh)
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and black pepper to taste
• Parsley for garnish (optional)

Turn slow cooker to high and allow to heat. Dry meat well on all sides and season liberally with salt and pepper. Add to slow cooker and allow to brown, then add butter. Once butter is melted, stir in flour until smooth, then stir in tomato paste, garlic, rosemary, and thyme. Add onions and mushrooms and stir into sauce; add carrots and potatoes and stir to coat lightly. Reduce heat to low and cook at least 6 hours (8-10 is better). Serve with crusty French bread, if desired. Like most stews, this is even better the next day! For stove top preparation, follow instructions above but simmer for about 2 hours (more is fine).