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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Flavorful beef is braised slowly with a medley of vegetables in rich beef broth. Ingredients:
2 pounds beef for stew, cut into 1-inch cubes |
ground black pepper |
2 tablespoons all-purpose flour |
2 tablespoons olive oil |
3 cups thickly sliced fresh mushrooms |
3 cloves garlic, minced |
1/2 teaspoon dried marjoram leaves, crushed |
1/2 teaspoon dried thyme leaves, crushed |
1/2 teaspoon dried rosemary leaves, crushed |
1 bay leaf |
1 3/4 cups swanson® beef broth (regular, lower sodium or certified organic) |
3 cups fresh or frozen whole baby carrots |
12 whole red potatoes, with a strip of peel removed in center |
Directions:
1. Season beef with black pepper and coat with flour. Heat oil in saucepot. Add beef and cook until browned, stirring often. Add mushrooms, garlic, herbs and bay leaf and cook until mushrooms are tender and liquid evaporates. Add broth.
2. Heat to a boil. Cover and cook over low heat 45 minutes.
3. Add carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 minutes or until done. Remove bay leaf.
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