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Herb-Simmered Beef Stew




Source of Recipe


campbells


List of Ingredients




2 lb. beef for stew, cut into 1" cubes
2 tbsp. all-purpose flour
2 tbsp. olive oil
3 cups thickly sliced mushroom
3 cloves garlic, minced
1/2 tsp. dried marjoram leaves (crushed) OR 1 1/2 tsp. chopped fresh marjoram
1/2 tsp. dried thyme leaves (crushed) OR 1 1/2 tsp. chopped fresh thyme
1/2 tsp. dried rosemary (crushed) OR 1 1/2 tsp. chopped fresh rosemary
1 bay leaf
1 can (14 oz.) Swanson® Beef Broth OR Lower Sodium Beef Broth
3 cups baby carrots
12 whole red potatoes, with a strip of peel removed in center


Recipe



SEASON beef with 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.

HEAT to a boil. Cover and cook over low heat 45 min.

ADD carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 min. or until done. Remove bay leaf.

Serves 6.