Hearty Beef Stew

  • Active Time 15m
  • Total Time 2h 30m
  • Rating ****


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.

RecID 11960

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