soup recipes

Swanson Beef Stew

Prep: 10 min – Cook: 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 Info Per Serving: Calories 252, Total Fat 6g, Saturated Fat 2g, Cholesterol 74mg, Sodium 525mg, Total Carbohydrate 18g, Dietary Fiber 3g, Protein 31g

This recipe created by Swanson.