Savory beef cubes simmer to tenderness along with carrots and potatoes in a rich beef broth for a full-flavored and satisfying stew.
cost per recipe: $10.62
The price is determined by the national average.
tablespoons all-purpose flour
teaspoon ground black pepper
pound beef for stew, cut into 1-inch cubes
tablespoon vegetable oil
can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
teaspoon dried thyme, crushed
medium carrot, cut into 1-inch pieces (about 1 1/2 cups)
medium potato, cut into quarters
Stir the flour and black pepper on a plate. Coat the beef with the flour mixture.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.
Stir the broth, water, thyme, and bay leaf 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, stirring occasionally. Remove and discard the bay leaf.