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Hearty Beef Stew

Hearty Beef Stew

3.75
(4)

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.

serves 4 people

Ingredients

cost per recipe: $6.87

The price is determined by the national average.

  • 1

    pound beef for stew, cut into 1-inch pieces

  • 2

    tablespoons olive oil

  • 2

    medium onion, cut in quarters

  • 2

    cloves garlic, minced

  • 2

    tablespoons all-purpose flour

  • 2

    tablespoons tomato paste

  • 1 3/4

    cups Swanson® Beef Broth or Swanson® Beef Stock

  • 1

    bay leaf

  • 1/2

    teaspoon dried thyme, crushed

  • 1/4

    teaspoon ground black pepper

  • 2

    cups baby-cut carrots

  • 2

    medium potato, cut into 1 1/2-inch pieces

view nutrition info

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Recipe Tips

  • Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.

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Made With
 Swanson® Beef Broth

Swanson® Beef Broth

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Swanson® Beef Stock

Swanson® Beef Stock

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Ratings & Reviews

(4)
  • Brat765

    February 23, 2015

    recipe has great shortcuts

    Just wanted to tell the Ladies that was having problems with thier vegetables, that I use canned potatoes and dice them and canned carrots. They dont take as long to cook and work just fine. If your meat is still not tender try some meat tenderizer , I put it on my stew meat a couple of hours before I start preparing my stew.. I've always had good luck with this. You can also cut the stew meat into smaller pieces also. Hope this helps everyone! :)

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  • Ladybugmom

    February 8, 2015

    Very tasty

    I doubled the batch and it was awesome. The only thing I didn't like was how long it cooks for. I also added veggies in step #2

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  • AnnieG

    November 17, 2014

    Delicious

    I've made this twice now and my family of six gobbled up a double recipe; even my picky ones thanked me for making it. Yes, the first time it took longer than I expected. But you just have to throw the carrots and potatoes in a little earlier and get it back to a boil before turning it down to simmer. I also cut the pieces smaller. Another thing I like is to thicken it up a little more with Wondra near the end. Goes great with homemade rolls!

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  • swarez511

    February 12, 2014

    NOT 2 hrs & 15 minutes.

    I was trying to make a stew outside the crock pot...I will never do it again. Everything seemed fine until I put the potatoes and carrots in...I covered and cooked for 30 minutes...the potatoes and carrots were DEFINITELY not ready. The beef also never seemed to get tender. It ended up talking so long to be ready that my husband and I ate something else. I let it take another hour or more to finish and refrigerated it. Had it the next night..it was just not good. Not good.

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