Ingredients

• 2 pounds beef for stew, cut into 1-inch cubes
• Ground black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 3 cups thickly-sliced mushrooms (about 8 ounces)
• 3 cloves garlic, minced
• 1/2 teaspoon dried marjoram leaves, crushed OR 1 1/2 teaspoon chopped fresh marjoram leaves
• 1/2 teaspoon dried thyme leaves, crushed OR 1 1/2 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon dried rosemary leaves, crushed OR 1 1/2 teaspoon chopped fresh rosemary leaves
• 1 bay leaf
• 1 3/4 cups Swanson® Beef Stock
• 3 cups fresh or frozen whole baby carrots
• 12 whole small red potatoes

Instructions

1. Season the beef with the black pepper. Coat the beef with the flour.
2. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat.
3. Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
4. Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the beef is fork-tender. Remove and discard the bay leaf.
5. Tip: For visual interest, you can peel a strip around the centers of the potatoes before cooking.