Best Herb Simmered Beef Stew Recipes

Herb Simmered Beef Stew image

Provided by Food Network

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

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

Steps:

Season the beef with the black pepper. Coat the beef with the flour.
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.
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.
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.
Tip: For visual interest, you can peel a strip around the centers of the potatoes before cooking.

Herb Simmered Beef Stew image

Provided by queenbeatrice

Categories Stew

Time 1h45m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

2 lbs stewing beef, cut into 1-inch pieces
pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
3 cups mixed mushrooms, thickly sliced
3 garlic cloves, minced
1 1/2 teaspoons marjoram, fresh, chopped
1 1/2 teaspoons thyme, fresh, chopped
1 1/2 teaspoons rosemary, fresh, chopped
1 bay leaf
1 3/4 cups beef broth
3 cups baby carrots
12 baby red potatoes, whole

Steps:

Sprinkle the beef with pepper and coat with flour.
Heat the oil in a 6 quart saucepot over medium-high heat.
Add the beef and cook until well browned, stirring often.
Add the mushrooms, garlic, herbs and bay leaf and cook until the mushrooms are tender and liquid evaporates.
Stir the broth into the saucepot and heat to a boil.
Reduce heat to low, cover and cook for 45 minutes.
Add the carrots and potatoes.
Heat to a boil.
Cover and cook for 30 minutes more or until beef is fork tender.
Remove bay leaf and serve.