Cooking Directions

• Stir the flour and pepper on a plate. Coat the beef with the flour mixture.
• Heat the oil in a 4-quart saucepot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Set the beef aside. Pour off any fat.
• Stir the broth, thyme and bay leaf in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 hour.
• Stir the carrots, potatoes and celery in the saucepot. Cover and cook for 1 hour or until the beef is fork-tender, stirring occasionally. Discard the bay leaf.

Ingredients

• 2 tablespoons all-purpose flour
• 0.125 teaspoon black pepper
• 1  pound beef for stew, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1.75 cups Swanson® Vegetable Broth
• 0.5 teaspoon dried thyme, crushed
• 1 bay leaf
• 3  medium carrot, cut into 1-inch pieces (about 1 1/2 cups)
• 2  medium potato, cut into cubes (about 2 cups)
• 2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)