I set my clock for noon, but I didn't get up until 2:30; I was tired! I got up, went to the butcher and the commissary, then waited for the Bone Shaker guy to set up my bike. That's all done and now I'm waiting on my stew to cook. It smells great, the samples I've had tasted great and I'm hungry! This is a recipe from the Campbell's/Swanson's web-site and I'm impressed! I didn't do the serving suggestion, but I might try to jazz it up a bit tomorrow.
Hearty Beef Stew
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 2 hours 15 minutes
Cook: 2 hours 15 minutes
Serves: 4
Aside from its exquisite taste, the best thing about this stew is that it takes only 15 minutes of your time...next, it simply simmers on the stove-top until done.
Ingredients:
1 pound beef for stew, cut into 1-inch pieces
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 cloves 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:
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.
Directions:
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.
Nutrition Information
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
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