Name: Herb-Simmered Beef Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 lb. beef for stew -; Ground black pepper -; 2 tbsp. all-purpose flour -; 2 tbsp. olive oil -; 3 c. mushrooms -; 3 clove garlic -; 1/2 tsp. dried marjoram leaves -; 1 1/2 tsp. fresh marjoram leaves -; 1/2 tsp. dried thyme leaves -; 1 1/2 tsp. fresh thyme leaves -; 1/2 tsp. dried rosemary leaves -; 1 1/2 tsp. Fresh rosemary leaves -; 1 bay leaf -; 1 3/4 c. Swanson® Beef Stock -; 3 c. whole baby carrots -; 12 red potatoes -

Ingredients for - Herb-Simmered Beef Stew

1. 2 lb. beef for stew

2. Ground black pepper

3. 2 tbsp. all-purpose flour

4. 2 tbsp. olive oil

5. 3 c. mushrooms

6. 3 clove garlic

7. 1/2 tsp. dried marjoram leaves

8. 1 1/2 tsp. fresh marjoram leaves

9. 1/2 tsp. dried thyme leaves

10. 1 1/2 tsp. fresh thyme leaves

11. 1/2 tsp. dried rosemary leaves

12. 1 1/2 tsp. Fresh rosemary leaves

13. 1 bay leaf

14. 1 3/4 c. Swanson® Beef Stock

15. 3 c. whole baby carrots

16. 12 red potatoes

How to cook deliciously - Herb-Simmered Beef Stew

1 . Stage

Season the beef with the black pepper. Coat the beef with the flour.

2 . Stage

Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat.

3 . Stage

Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.

4 . Stage

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.