Aside from its exquisite taste, the best thing about this stew is that it takes only 15 minutes of your time...next, it simply simmers on the stove-top until done.
cost per recipe: $6.87
The price is determined by the national average.
pound beef for stew, cut into 1-inch pieces
tablespoons olive oil
medium onion, cut in quarters
cloves garlic, minced
tablespoons all-purpose flour
tablespoons tomato paste
cups Swanson® Beef Broth or Swanson® Beef Stock
teaspoon dried thyme, crushed
teaspoon ground black pepper
cups baby-cut carrots
medium potato, cut into 1 1/2-inch pieces
Season the beef as desired. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often. Remove beef from saucepot.
Add onions and garlic to saucepot and cook and stir for 1 minute. Add flour and cook and stir for 1 minute. Stir in tomato paste.
Stir the broth, bay leaf, thyme and black pepper in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 1/2 hours.
Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove and discard the bay leaf.