Swanson Beef Stew
Prep Time: 10 min. Cook Time: 2 1/4 hrs.
1 pound beef for stew, cut into 1-inch pieces
1 can (14 1/2 ounces) Swanson Beef Broth
1 bay leaf
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon pepper
3 medium carrots (about 1/2 pound), cut into 1-inch pieces
2 medium potatoes (about 1/2 pound), cut into quarters
2 tablespoons all-purpose flour
1/4 cup water
1. In nonstick Dutch oven over medium-high heat, cook beef until
browned, stirring often. Pour off fat.
2. Add broth, bay leaf, thyme and pepper. Heat to a boil. Reduce
heat to low. Cover and cook 1 1/2 hours.
3. Add carrots and potatoes. Cover and cook 30 minutes more or
until beef is fork-tender, stirring occasionally.
4. In cup mix flour and water until smooth. Gradually add to
broth mixture. Over medium heat, cook until mixture boils and
thickens, stirring constantly. Discard bay leaf.
Makes 4 servings
TIP: If you do not have a nonstick Dutch oven, spray Dutch oven
with vegetable cooking spray.
Nutritional Values Per Serving: Calories 252, Total Fat 6g,
Saturated Fat 2g, Cholesterol 74mg, Sodium 525mg,
Total Carbohydrate 18g, Dietary Fiber 3g, Protein 31g,
Vitamin A 207%DV, Vitamin C 25%DV, Calcium 3%DV, Iron 23%DV
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Swanson Broth.