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13Ingredients
11Hours
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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. beef for stew (cut into 1-inch pieces)
- 1 tsp. ground black pepper
- 1 cup all purpose flour
- 1 Tbsp. vegetable oil
- potato (cups medium white, cut into cubes, about 1 pound)
- medium carrot (peeled and sliced, about 2 cups)
- medium onion (cut into wedges)
- garlic (cloves, minced)
- 1 cup swanson beef broth (or Swanson® Beef Stock)
- 1 Tbsp. Worcestershire sauce
- 1 tsp. dried thyme (crushed)
- bay leaf
- frozen peas (cup thawed)
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Reviews(1)
Donna W. 4 years ago
Incredibly easy to make. Deep, rich flavor in the broth. Beef was fork tender and carrots and mushrooms were perfect. I ate it as is but would be awesome over wide egg noodles. I used pearl onions that were very small (Kroger). Next time I will use larger frozen pearl onions. That being said, i will definitely be making this again.