This tried and true stovetop recipe practically guarantees flavorful results the whole family will enjoy!
cost per recipe: $6.02
The price is determined by the national average.
tablespoons all-purpose flour
teaspoon black pepper
pound beef for stew, cut into 1-inch cubes
tablespoon vegetable oil
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
teaspoon dried thyme, crushed
medium carrot, cut into 1-inch pieces (about 1 1/2 cups)
medium potato, cut into cubes (about 2 cups)
stalks celery, cut into 1-inch pieces (about 1 1/2 cups)
Stir the flour and pepper on a plate. Coat the beef with the flour mixture.
Heat the oil in a 4-quart saucepot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Set the beef aside. Pour off any fat.
Stir the broth, 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 hour.
Stir the carrots, potatoes and celery in the saucepot. Cover and cook for 1 hour or until the beef is fork-tender, stirring occasionally. Discard the bay leaf.