"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Herb-Simmered Beef Stew Recipe

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This recipe for Herb-Simmered Beef Stew, by , is from The Vision of Hope Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rolanda Peacock
Added: Thursday, April 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. beef for stew, cut into 1 inch pieces
ground black pepper
2 Tbsp all purpose flour
2 Tbsp olive oil
3 C. thickly sliced mushrooms (about 8 oz.)
3 cloves garlic
1/2 teas.. each marjoram, thyme and rosemary leaves, crushed or 1 1/2 teas. each chopped fresh morjoram, thyme and rosemary.
1 bay leaf
1 can (14 oz.) Swanson Beef or Lower Sodium Beef broth (1 1/2 Cups)
3 C fresh or frozen baby carrots
12 whole baby red-skinned potatoes, with a strip of peel removed in center.

Directions:
Directions:
Sprinkle beef with black pepper and coat with flour.
Heat oil in saucepan over med-high heat. Add beef and cook until browned, stirring often.
Add mushrooms, garlic, herbs and bay leaf and cook until mushrooms are tender and liquid is evaporated.
Add broth. Heat to a boil.
Cover and cook over low heat 45 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour & 45 minutes

 

 

 

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