Herb-Simmered Beef Stew

Smile and collect the compliments for supper tonight!

Herb-Simmered Beef Stew
from Campbell's Kitchen

Prep Time: 15 min. - Cook Time: 1 hr. 30 min.

2 lb. beef for stew, cut into 1" cubes
 Ground black pepper
2 tbsp. all-purpose flour
2 tbsp. olive oil
3 cups thickly sliced fresh mushrooms
3 cloves garlic, minced
1/2 tsp. dried marjoram leaves, crushed OR 1 1/2 tsp. chopped fresh marjoram
1/2 tsp. dried thyme leaves, crushed OR 1 1/2 tsp. chopped fresh thyme
1/2 tsp. dried rosemary, crushed OR 1 1/2 tsp. chopped fresh rosemary
1 bay leaf
1 3/4 cups Swanson(R) Beef Broth (regular, Lower Sodium or Certified
Organic)

3 cups fresh or frozen baby carrots
12 whole red-skinned potatoes, with a strip of peel removed in center

Directions:
 SEASON beef with black pepper and coat with flour. Heat oil in
saucepot. Add beef and cook until browned, stirring often. Add
mushrooms, garlic, herbs and bay leaf and cook until mushrooms are
tender and liquid evaporates. Add broth.
 HEAT to a boil. Cover and cook over low heat 45 min.
 ADD carrots and potatoes. Heat to a boil. Cover and cook over low heat
30 min. or until done. Remove bay leaf. Serves 6.

Kitchen Clip:
For an elegant presentation, spoon this stew into puff pastry shells.
The stew tastes even better the next day, so leftovers are welcome.
Received on Tue Sep 20 16:36:30 2005