Beef Stew

1 pound beef for stew , cut into 1-inch pieces

3 tablespoon all-purpose flour

2 tablespoon olive oil

2 clove garlic , minced

1 3/4 cup Swanson® Beef Broth

Swanson® Beef Stock

2 medium onion , cut into quarters

1 bay leaf

1/2 teaspoon dried thyme leaves , crushed

1/4 teaspoon ground black pepper

2 cup whole baby carrots

2 medium potato , cut into 2-inch pieces

1/4 cup water

Season the beef as desired. Coat with 1 tablespoon flour. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it’s well browned, stirring often. Add the garlic to the saucepot and cook and stir for 1 minute.

Stir the broth, onions, bay leaf, thyme and black pepper in the saucepot and heat to a boil. 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. Remove and discard the bay leaf.

Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the saucepot. Increase the heat to medium. Cook and stir until the mixture boils and thickens.

Serving Suggestion: Serve with buttermilk biscuits and a mixed green salad with cherry tomatoes, sliced almonds and Ranch dressing. For dessert serve chocolate chip cookies.

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.

about this recipe
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

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