Aside from its exquisite taste, the best thing about this stew is that it takes only 15 minutes of your time. It simply simmers on the stovetop until done.
- 1 pound beef for stew, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 medium onions, cut in quarters
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
- 1 bay leaf
- 1/2 teaspoon dried thyme leaves, crushed
- 1/4 teaspoon ground black pepper
- 2 cups baby-cut carrots
- 2 medium potatoes, cut into 1 1/2-inch pieces
Season the beef as desired. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often. Remove beef from the saucepot.
Add the onions and garlic to the saucepot and cook, stirring frequently, for 1 minute. Add the flour and cook, stirring frequently, for 1 minute. Stir in the tomato paste.
Stir the broth, bay leaf, thyme and black pepper in the saucepot and heat to a boil. Return the beef to the saucepot. 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 and the vegetables are tender. Remove and discard the bay leaf.
Recipe reprinted by permission of Campbellskitchen.com. All rights reserved.
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