Herb-Simmered Beef Stew
A combination of savory herbs season this hearty stew featuring beef, mushrooms, carrots and potatoes that are slowly simmered to ensure a mouthwatering soup that's simply irresistable. It takes a little extra time, but one spoonful and you'll be sure to put this recipe at the top of your favorites!
Ingredients
2 pounds beef for stew, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 tablespoons olive oil
8 ounces thickly-sliced mushrooms (about 3 cups)
3 cloves garlic, minced
0.5 teaspoon dried marjoram leaves, crushed or 1 1/2 teaspoons chopped fresh marjoram leaves
0.5 teaspoon dried thyme, crushed or 1 1/2 teaspoons chopped fresh thyme leaves
0.5 teaspoon dried rosemary leaves, crushed or 1 1/2 teaspoons chopped fresh rosemary leaves
1 bay leaf
1.75 cups Swanson® Beef Broth
3 cups fresh or frozen baby-cut carrots
12 small red potato
0.25 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
8 ounces thickly-sliced mushrooms (about 3 cups)
3 cloves garlic, minced
0.5 teaspoon dried marjoram leaves, crushed or 1 1/2 teaspoons chopped fresh marjoram leaves
0.5 teaspoon dried thyme, crushed or 1 1/2 teaspoons chopped fresh thyme leaves
0.5 teaspoon dried rosemary leaves, crushed or 1 1/2 teaspoons chopped fresh rosemary leaves
1 bay leaf
1.75 cups Swanson® Beef Broth
3 cups fresh or frozen baby-cut carrots
12 small red potato
0.25 teaspoon black pepper
Instructions
Season the beef with 1/4 teaspoon black pepper. Coat the beef with the flour.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until well browned, stirring often. Pour off any fat.
Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the beef is fork-tender. Remove and discard the bay leaf.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until well browned, stirring often. Pour off any fat.
Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the beef is fork-tender. Remove and discard the bay leaf.
Herb-Simmered Beef Stew
A combination of savory herbs season this hearty stew featuring beef, mushrooms, carrots and potatoes that are slowly simmered to ensure a mouthwatering soup that's simply irresista...
Directions
Print
Season the beef with 1/4 teaspoon black pepper. Coat the beef with the flour.Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until well browned, stirring often. Pour off any fat.Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the beef is fork-tender. Remove and discard the bay leaf.
Ingredients
2 pounds beef for stew, cut into 1-inch cubes2 tablespoons all-purpose flour2 tablespoons olive oil8 ounces thickly-sliced mushrooms (about 3 cups)3 cloves garlic, minced0.5 teaspoon dried marjoram leaves, crushed or 1 1/2 teaspoons chopped fresh marjoram leaves0.5 teaspoon dried thyme, crushed or 1 1/2 teaspoons chopped fresh thyme leaves0.5 teaspoon dried rosemary leaves, crushed or 1 1/2 teaspoons chopped fresh rosemary leaves1 bay leaf1.75 cups Swanson® Beef Broth3 cups fresh or frozen baby-cut carrots12 small red potato0.25 teaspoon black pepper
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