INGREDIENTS:
* 12 to 16 ounces fresh mushrooms, coarsely chopped
* 3 to 4 medium potatoes, cut in 1-inch pieces
* 1 or 2 large carrots, cut in 1/4-inch slices
* 4 cloves garlic, thinly sliced
* 1/2 teaspoon dried leaf thyme
* 1 teaspoon salt
* 1/2 teaspoon coarsely ground black pepper
* 1/2 cup red wine, may substitute beef broth or water
* 1 package dry brown gravy mix
* 1 tablespoon dried minced onion or a small chopped fresh onion
* 1 pound beef stew meat
* 1 soup bone or beef shank

PREPARATION:
Place potatoes, mushrooms, carrots, garlic, salt, pepper, thyme and onion in the slow cooker then add the red wine. Toss with gravy mix. Brown the stew meat and soup bone. Transfer to the slow cooker/Crock Pot; combine with the other ingredients. Cover and cook on low for 8 to 10 hours. Remove meat from the bone before serving.
This beef stew recipe serves 4.