Categories: Soup
Ingredients
- 2 lbs beef for stew
- ground black pepper
- 2 tbsp flour
- 2 tbsp olive oil
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 tsp each dried marjoram, thyme, rosemary
- 1 bay leaf
- 1 3/4 cups Swanson beef broth
- 3 cups fresh baby carrots
- 12 whole baby red potatoes, with a strip of peel removed in center
Directions
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Sprinkle the beef with black pepper. Lightly coat the beef with flour.
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Heat the oil in a 6-qt saucepot over medium-high heat. Add the beef in 2 batches and cook until browned. Remove the beef with a slotted spoon and set aside.
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Add the mushrooms, garlic, spices and bay leaf and cook until the mushrooms are tender and liquid evaporates.
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Stir the broth into the saucepot. Heat to a boil. Return the beef to the pot and reduce the heat to low. Cover and cook for 45 minutes.
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Add the carrots and potatoes. Cover and cook for 30 minutes more. Remove the bay leaf.