Cooking Directions

• Season the beef with 1/4 teaspoon black pepper. Coat the beef with the flour.
• Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until well browned, stirring often. Pour off any fat.
• Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
• Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the beef is fork-tender. Remove and discard the bay leaf.

Ingredients

• 2 pounds beef for stew, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 8 ounces thickly-sliced mushrooms (about 3 cups)
• 3 cloves garlic, minced
• 0.5 teaspoon dried marjoram leaves, crushed or 1 1/2 teaspoons chopped fresh marjoram leaves
• 0.5 teaspoon dried thyme, crushed or 1 1/2 teaspoons chopped fresh thyme leaves
• 0.5 teaspoon dried rosemary leaves, crushed or 1 1/2 teaspoons chopped fresh rosemary leaves
• 1 bay leaf
• 1.75 cups Swanson® Beef Broth
• 3 cups fresh or frozen baby-cut carrots
• 12 small red potato
• 0.25 teaspoon black pepper