A combination of savory herbs season this hearty stew featuring beef, mushrooms, carrots and potatoes that are slowly simmered to ensure a mouthwatering soup that's simply irresistable. It takes a little extra time, but one spoonful and you'll be sure to put this recipe at the top of your favorites!
cost per recipe: $21.44
The price is determined by the national average.
pounds beef for stew, cut into 1-inch cubes
tablespoons all-purpose flour
tablespoons olive oil
ounces thickly-sliced mushrooms (about 3 cups)
cloves garlic, minced
teaspoon dried marjoram leaves, crushed or 1 1/2 teaspoons chopped fresh marjoram leaves
teaspoon dried thyme, crushed or 1 1/2 teaspoons chopped fresh thyme leaves
teaspoon dried rosemary leaves, crushed or 1 1/2 teaspoons chopped fresh rosemary leaves
cups Swanson® Beef Broth or Swanson® Beef Stock
cups fresh or frozen baby-cut carrots
small red potato
teaspoon black pepper
Season the beef with 1/4 teaspoon 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 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 broth 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.