This tried and true stovetop recipe practically guarantees flavorful results the whole family will enjoy!
Ingredients
- 2 tablespoons all purpose flour
- 1/8 teaspoon black pepper
- 1 pound beef for stew, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 3/4 cups Swanson® Vegetable Broth
- 1/2 teaspoon dried thyme, crushed
- 1 bay leaf
- 3 medium carrot, cut into 1-inch pieces (about 1 1/2 cups)
- 2 medium potato, cut into cubes (about 2 cups)
- 2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)
Instructions
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Step 1
Stir the flour and pepper on a plate. Coat the beef with the flour mixture.
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Step 2
Heat the oil in a 4-quart saucepot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Set the beef aside. Pour off any fat.
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Step 3
Stir the broth, thyme and bay leaf in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 hour.
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Step 4
Stir the carrots, potatoes and celery in the saucepot. Cover and cook for 1 hour or until the beef is fork-tender, stirring occasionally. Discard the bay leaf.
