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
Preparation
Step 1Season the beef with the black pepper. Coat the beef with the flour.Step 2Heat 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.Step 3Add 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.Step 4Increase 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.
