| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds beef for stew, cut into 1-inch cubes
- Ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 3 cups thickly-sliced mushrooms (about 8 ounces)
- 3 cloves garlic, minced
- 1/2 teaspoon dried marjoram leaves, crushed OR 1 1/2 teaspoon chopped fresh marjoram leaves
- 1/2 teaspoon dried thyme leaves, crushed OR 1 1/2 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon dried rosemary leaves, crushed OR 1 1/2 teaspoon chopped fresh rosemary leaves
- 1 bay leaf
- 1 3/4 cups Swanson® Beef Stock
- 3 cups fresh or frozen whole baby carrots
- 12 whole small red potatoes
Instructions
- Season the beef with the 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 it’s 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 stock 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.
- Tip: For visual interest, you can peel a strip around the centers of the potatoes before cooking.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 549 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 9 g |
| Sugar | 9 g |
| Protein | 43 g |
| Cholesterol | 95 mg |
| Sodium | 374 mg |
Reviews
Been using this recipe for years and it’s my favorite!!
this recipe stinks! after reviewing other beef stew recipes on this site it’s clear that there should have been a rue made and then the addition of tomato paste. my stew came out watery because there was nothing to thicken it.