A combination of savory herbs seasons this hearty stew featuring Swanson® Beef Broth, beef, mushrooms, carrots and potatoes that are slowly simmered to ensure a mouthwatering stew that's simply irresistible.
- Total time:
60 minutes
- Servings:
10
|
Ingredient |
Weight |
Measure |
|---|
|
beef for stew , yield from 1 lb raw |
48.0 oz. |
3 |
|
kosher salt | |
1 tsp. |
|
black pepper , ground | |
0.5 tsp. |
|
canola oil | |
1.5 tbsp. |
|
onion , sliced thin |
6.5 oz. |
2 cup |
|
garlic , chopped | |
1 tbsp. |
|
dried marjoram leaves | |
0.5 tsp. |
|
bay leaf | |
1 ea. |
|
dried rosemary leaves | |
0.5 tsp. |
|
mushrooms , sliced thick |
10.0 oz. |
4 cup |
|
Swanson® Beef Broth , 49.5 ounce each | |
1 can |
|
red potato , unpeeled, large diced pieces |
17.0 oz. |
4 cup |
|
frozen carrots , thickly sliced |
14.0 oz. |
4 cup |
|
all purpose flour | |
2 tbsp. |
|
water | |
2 tbsp. |
1. In a large pot, season the beef with salt and pepper. Let stand for 10 minutes.
2. Using the same pot, add onions, garlic and dried herbs. Cook for 3-4 minutes on medium heat.
3. Add mushrooms, cook for 2 minutes.
4. Add Swanson® Beef Broth and seared beef. Reduce heat slightly and simmer for 10 minutes.
5. Add potatoes and carrots. Cover and simmer for 35-40 more minutes on low heat, until beef is tender.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. In a small bowl, mix flour and water. Add to thicken and simmer for additional 2 minutes.
To Serve: Using an 8 fl. oz. ladle, portion 1 cup into serving bowl. Serve immediately.
A combination of savory herbs seasons this hearty stew featuring Swanson® Beef Broth, beef, mushrooms, carrots and potatoes that are slowly simmered to ensure a mouthwatering stew that's simply irresistible.
-
Total time:
60 minutes
-
Servings:
10
|
Ingredient |
Weight |
Measure |
|---|
|
beef for stew , yield from 1 lb raw |
48.0 oz. |
3 |
|
kosher salt | |
1 tsp. |
|
black pepper , ground | |
0.5 tsp. |
|
canola oil | |
1.5 tbsp. |
|
onion , sliced thin |
6.5 oz. |
2 cup |
|
garlic , chopped | |
1 tbsp. |
|
dried marjoram leaves | |
0.5 tsp. |
|
bay leaf | |
1 ea. |
|
dried rosemary leaves | |
0.5 tsp. |
|
mushrooms , sliced thick |
10.0 oz. |
4 cup |
|
Swanson® Beef Broth , 49.5 ounce each | |
1 can |
|
red potato , unpeeled, large diced pieces |
17.0 oz. |
4 cup |
|
frozen carrots , thickly sliced |
14.0 oz. |
4 cup |
|
all purpose flour | |
2 tbsp. |
|
water | |
2 tbsp. |
1. In a large pot, season the beef with salt and pepper. Let stand for 10 minutes.
2. Using the same pot, add onions, garlic and dried herbs. Cook for 3-4 minutes on medium heat.
3. Add mushrooms, cook for 2 minutes.
4. Add Swanson® Beef Broth and seared beef. Reduce heat slightly and simmer for 10 minutes.
5. Add potatoes and carrots. Cover and simmer for 35-40 more minutes on low heat, until beef is tender.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. In a small bowl, mix flour and water. Add to thicken and simmer for additional 2 minutes.
To Serve: Using an 8 fl. oz. ladle, portion 1 cup into serving bowl. Serve immediately.
