Swanson Hearty Beef Stew

There's nothing better on a cold December day than coming home to a bowl
of this delicious beef stew that's been slow cooking all day!

Swanson Hearty Beef Stew
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 2 hr. 15 min.

1 lb. beef for stew, cut into 1-inch pieces
3 tbsp. all-purpose flour
2 tbsp. olive oil
2 cloves garlic, minced
1 3/4 cups Swanson(R) Beef Broth (Regular, 50% Less Sodium or Certified
Organic)
2 medium onions, cut into quarters
1 bay leaf
1/2 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups whole baby carrots
2 medium potatoes, cut into 2-inch pieces
1/4 cup water

Directions:
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 for 1 minute.
Stir the broth, onions, thyme, black pepper and bay leaf 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.
Stir the remaining flour and water in a small bowl until smooth. Add the
flour mixture to the saucepot. Increase the heat to medium. Cook and
stir until the mixture boils and thickens. Serves 4.

Kitchen Clip:
To reheat leftover stew, simmer gently over low heat until meat and
vegetables are warmed through. If you need more liquid, add Swanson(R)
Beef Broth until you reach the desired consistency.
Received on Wed Dec 3 14:00:30 2008