Best Slow-Cooker Red Wine Beef Stew

countryliving.com

Dani

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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

¼ c. tomato paste

1 c. dry red wine

1 tbsp. unsalted butter

Chopped fresh flat-leaf parsley, for serving

Directions at countryliving.com

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