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Hearty Beef Stew
- Active Time 15m
- Total Time 2h 30m
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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