Login | Edit Profile
Want more Recipes? Search Hundreds of recipes from our partner, Campbellskitchen.com.
This recipe has nutrition information
This recipe can be prepared in 30 minutes or less
Get delicious new recipes, cooking tips and more—direct from the Swanson experts in Campbell's Kitchen.
Whether it's in a can or resealable carton, the Swanson® brand comes in Chicken, Beef and Vegetable, and in regular, lower sodium and organic varieties. more
1 pound beef for stew, cut into 1-inch pieces3 tablespoons all-purpose flour 2 tablespoon olive oil 2 clove garlic, minced1 3/4 cups Swanson® Beef Stock 2 medium onions, cut into quarters1 bay leaf 1/2 teaspoon dried thyme leaves, crushed1/4 teaspoon ground black pepper 2 cups whole baby carrots 2 medium potatoes, cut into 2-inch pieces1/4 cup water
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. 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. 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. 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. 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.
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.
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.
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.
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.
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.
Nutritional Values per Serving using Swanson Beef Stock: Calories 344, Total Fat 13g, Saturated Fat 3g, Cholesterol 49mg, Sodium 314mg, Total Carbohydrate 35g, Dietary Fiber 5g, Protein 23g, Vitamin A 171%DV, Vitamin C 23%DV, Calcium 7%DV, Iron 22%DV