Categories: Soup

Ingredients

• 2 lbs beef for stew
• ground black pepper
• 2 tbsp flour
• 2 tbsp olive oil
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 1/2 tsp each dried marjoram, thyme, rosemary
• 1 bay leaf
• 1 3/4 cups Swanson beef broth
• 3 cups fresh baby carrots
• 12 whole baby red potatoes, with a strip of peel removed in center

Directions

1. Sprinkle the beef with black pepper. Lightly coat the beef with flour.

2. Heat the oil in a 6-qt saucepot over medium-high heat. Add the beef in 2 batches and cook until browned. Remove the beef with a slotted spoon and set aside.

3. Add the mushrooms, garlic, spices and bay leaf and cook until the mushrooms are tender and liquid evaporates.

4. Stir the broth into the saucepot. Heat to a boil. Return the beef to the pot and reduce the heat to low. Cover and cook for 45 minutes.

5. Add the carrots and potatoes. Cover and cook for 30 minutes more. Remove the bay leaf.

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