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Herb-Simmered Beef Stew

Herb-Simmered Beef Stew

5 5

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!

serves 6 people

Ingredients

cost per recipe: $21.44

The price is determined by the national average.

  • 2

    pounds beef for stew, cut into 1-inch cubes

  • 2

    tablespoons all-purpose flour

  • 2

    tablespoons olive oil

  • 8

    ounces thickly-sliced mushrooms (about 3 cups)

  • 3

    cloves garlic, minced

  • 1/2

    teaspoon dried marjoram leaves, crushed or 1 1/2 teaspoons chopped fresh marjoram leaves

  • 1/2

    teaspoon dried thyme, crushed or 1 1/2 teaspoons chopped fresh thyme leaves

  • 1/2

    teaspoon dried rosemary leaves, crushed or 1 1/2 teaspoons chopped fresh rosemary leaves

  • 1

    bay leaf

  • 1 3/4

    cups Swanson® Beef Broth or Swanson® Beef Stock

  • 3

    cups fresh or frozen baby-cut carrots

  • 12

    small red potato

  • 1/4

    teaspoon black pepper

view nutrition info

How to Make It

Step 1

Season the beef with 1/4 teaspoon black pepper. Coat the beef with the flour.

Step 2

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.

Step 3

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.

Step 4

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.

Recipe Tips

  • Ingredient Note: For visual interest, you can peel a strip around the centers of the potatoes before cooking.
  • 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

(5)
  • Cook89

    January 9, 2015

    Great stew

    I've made this twice. The first time I made it exactly as the recipe was written. I felt it needed onions and more broth so the second time I made it I added them and felt it was even tastier than the first time.

    Was this helpful?

    (1) (0)
  • Pegsbfla

    September 21, 2005

    Herb-Simmered Beef Stew

    I added celery, green beans, and white onions.

    Was this helpful?

    (1) (0)
  • Kathryn M.

    May 4, 2018

    RECIPE IS A KEEPER, WITH.....

    Added these ground spices to my standby recipe of dumping cans of golden mushroom soup over everything and now cooking in my digital pressure cooker. Yum!

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    (0) (0)
  • William C.

    April 8, 2012

    Herb-Simmered Beef Stew

    I stumbled across this recipe many years ago in a small Campbells cookbook. I tried it, my family and I loved it!!! I have carried the small cookbook for years just for this recipt alone.... Great, great recipe.......

    Was this helpful?

    (0) (0)
  • susan m.

    December 19, 2010

    Herb-Simmered Beef Stew

    Love this recipe. Great for cold Alaskan nights.

    Was this helpful?

    (0) (0)

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