Wild Mushroom Beef Stew

2 pounds beef stew, cut into 1 inch pieces
1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves, crushed
3/4 cup beef broth
1/4 cup tomato sauce
1/4 cup dry red wine
2 cloves garlic, minced
1 pound red potatoes, cut into quarters
8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
1 cup baby carrots
fresh parsley, optional

Combine flour, salt, pepper and thyme in small bowl. Place beef in 4 1/2 to 5 1/2 quart crockpot. Sprinkle with flour mixture; toss to coat. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well. Cover and cook on high 5 to 6 hours or on low 8 to 9 hours or until beef and vegetables are tender. No stirring is necessary during cooking. Stir well before serving. Garnish with parsley, if desired. 6 servings, about 1 1/2 cups each.