Beef Stew

1/4 cup vegetable oil
2 pounds beef for stew, cut into 1-inch cubes
1 McCormick Bay Leaf
1 tablespoon McCormick Season-All Seasoned Salt
1/2 teaspoon McCormick Marjoram Leaves
1/2 teaspoon McCormick Parsley Flakes
1/4 teaspoon McCormick Ground Black Pepper
1/8 teaspoon McCormick Tarragon Leaves
2 cups beef broth
4 carrots, cut into 1 inch pieces
4 medium-size potatoes, peeled and quartered
4 small onions
1 tablespoon all-purpose flour

Heat oil in Dutch oven or large saucepan and brown cubes on
all sides over high heat.

Add seasonings and beef broth. Stir well and heat to boil.
Cover, reduce heat to very low, and simmer 1 1/2 hours.
(Be sure surface of liquid does not bubble.)

Add carrots, potatoes, and onions to stew. Cover and cook
30 minutes or until vegetables are fork tender. Add additional
water as necessary.

Remove meat and vegetables with slotted spoon. Place in serving
dish and keep warm. Remove and discard bay leaf.

Place flour in small dish. Add 1 tablespoon water and stir
until smooth. Stir into juices remaining in pan and cook over
medium heat, stirring, just until thickened. Pour gravy over
meat and vegetables.

Makes 10 servings, 1 cup each

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.