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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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If you do not have fresh herbs on hand you can use 1/2 tsp dried herbs Ingredients:
2 lbs stewing beef, cut into 1-inch pieces |
pepper |
2 tablespoons all-purpose flour |
2 tablespoons olive oil |
3 cups mixed mushrooms, thickly sliced |
3 garlic cloves, minced |
1 1/2 teaspoons marjoram, fresh, chopped |
1 1/2 teaspoons thyme, fresh, chopped |
1 1/2 teaspoons rosemary, fresh, chopped |
1 bay leaf |
1 3/4 cups beef broth |
3 cups baby carrots |
12 baby red potatoes, whole |
Directions:
1. Sprinkle the beef with pepper and coat with flour.
2. Heat the oil in a 6 quart saucepot over medium-high heat.
3. Add the beef and cook until well browned, stirring often.
4. Add the mushrooms, garlic, herbs and bay leaf and cook until the mushrooms are tender and liquid evaporates.
5. Stir the broth into the saucepot and heat to a boil.
6. Reduce heat to low, cover and cook for 45 minutes.
7. Add the carrots and potatoes.
8. Heat to a boil.
9. Cover and cook for 30 minutes more or until beef is fork tender.
10. Remove bay leaf and serve.
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