Post by April B. on Feb 9, 2003 13:47:54 GMT -6
Herb-Simmered Beef Stew
2 lb. beef for stew, cut into 1" cubes
2 tbsp. all-purpose flour
2 tbsp. olive oil
3 cups thickly sliced fresh mushrooms
3 cloves garlic, minced
1/2 tsp.dried marjoram leaves (crushed) OR 1 1/2 tsp. chopped fresh marjoram
1/2 tsp.dried thyme leaves (crushed) OR 1 1/2 tsp.chopped fresh thyme
1/2 tsp.dried rosemary (crushed) OR 1 1/2 tsp. chopped rosemary
1 bay leaf
1 can (14 oz.) Swanson(R) Beef Broth OR Lower Sodium Beef Broth
3 cups fresh OR frozen baby carrots
12 whole baby red-skinned potatoes with a strip of peel removed in
center
SEASON beef with 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.
HEAT to a boil. Cover and cook over low heat 45 min.
ADD carrots and potatoes. Heat to a boil. Cover and cook over low
heat 30 min. or until done. Remove bay leaf. Serves 6.
2 lb. beef for stew, cut into 1" cubes
2 tbsp. all-purpose flour
2 tbsp. olive oil
3 cups thickly sliced fresh mushrooms
3 cloves garlic, minced
1/2 tsp.dried marjoram leaves (crushed) OR 1 1/2 tsp. chopped fresh marjoram
1/2 tsp.dried thyme leaves (crushed) OR 1 1/2 tsp.chopped fresh thyme
1/2 tsp.dried rosemary (crushed) OR 1 1/2 tsp. chopped rosemary
1 bay leaf
1 can (14 oz.) Swanson(R) Beef Broth OR Lower Sodium Beef Broth
3 cups fresh OR frozen baby carrots
12 whole baby red-skinned potatoes with a strip of peel removed in
center
SEASON beef with 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.
HEAT to a boil. Cover and cook over low heat 45 min.
ADD carrots and potatoes. Heat to a boil. Cover and cook over low
heat 30 min. or until done. Remove bay leaf. Serves 6.