Vegetable Beef Stew
This tried and true stovetop recipe practically guarantees flavorful results the whole family will enjoy!
Ingredients
2 tablespoons all-purpose flour
0.125 teaspoon black pepper
1 pound beef for stew, cut into 1-inch cubes
1 tablespoon vegetable oil
1.75 cups Swanson® Vegetable Broth
0.5 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)
0.125 teaspoon black pepper
1 pound beef for stew, cut into 1-inch cubes
1 tablespoon vegetable oil
1.75 cups Swanson® Vegetable Broth
0.5 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
Stir the flour and pepper on a plate. Coat the beef with the flour mixture.
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.
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.
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.
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.
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.
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.
Vegetable Beef Stew
This tried and true stovetop recipe practically guarantees flavorful results the whole family will enjoy!
Directions
Print
Stir the flour and pepper on a plate. Coat the beef with the flour mixture.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.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.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.
Ingredients
2 tablespoons all-purpose flour0.125 teaspoon black pepper1 pound beef for stew, cut into 1-inch cubes1 tablespoon vegetable oil1.75 cups Swanson® Vegetable Broth0.5 teaspoon dried thyme, crushed1 bay leaf3 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)
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