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Herb-Simmered Beef Stew

By: Campbell's Kitchen  
"Flavorful beef is braised slowly with a medley of vegetables in rich beef broth."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 146 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 pounds beef for stew, cut into 1-inch cubes
  • Ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 3 cups thickly sliced fresh mushrooms
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried marjoram leaves, crushed
  • 1/2 teaspoon dried thyme leaves, crushed
  • 1/2 teaspoon dried rosemary leaves, crushed
  • 1 bay leaf
  • 1 3/4 cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
  • 3 cups fresh OR frozen whole baby carrots
  • 12 whole red potatoes, with a strip of peel removed in center

Directions

  1. Season beef with black pepper and coat with flour. Heat oil in saucepot. Add beef and cook until browned, stirring often. Add mushrooms, garlic, herbs and bay leaf and cook until mushrooms are tender and liquid evaporates. Add broth.
  2. Heat to a boil. Cover and cook over low heat 45 minutes.
  3. Add carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 minutes or until done. Remove bay leaf.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 787 | Total Fat: 37.8g | Cholesterol: 133mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2008 by Amelia Rose 
Yummy recipe :] I used yellow potatoes, and I added onion to my stew for extra flavor. It... MORE

 
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