Hearty Beef Stew

  • Total: 2 hr 30 min
  • Prep: 15 min
  • Cook: 2 hr 15 min
  • Yield: 4 servings
Save Recipe

Ingredients

1 pound beef for stew, cut into 1-inch pieces

3 tablespoons all-purpose flour

2 tablespoon olive oil

2 clove garlic, minced

1 3/4 cups Swanson® Beef Stock

2 medium onions, cut into quarters

1 bay leaf

1/2 teaspoon dried thyme leaves, crushed

1/4 teaspoon ground black pepper

2 cups whole baby carrots

2 medium potatoes, cut into 2-inch pieces

1/4 cup water

Directions

  1. Season the beef as desired. Coat with 1 tablespoon flour. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the garlic to the saucepot and cook and stir for 1 minute.
  2. Stir the stock, onions, bay leaf, thyme and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 1/2 hours.
  3. 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.
  4. Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the saucepot. Increase the heat to medium. Cook and stir until the mixture boils and thickens.
  5. Serving Suggestion: Serve with buttermilk biscuits and a mixed green salad with cherry tomatoes, sliced almonds and Ranch dressing. For dessert serve chocolate chip cookies.

Beef Stew

Slow-Cooker Stout Beef Stew

Slow Cooker Beef Stew

Beer-Braised Beef Stew