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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.