Shelly's Recipe

HERB-SIMMERED BEEF STEW

Category: Stews

2 lb beef for stew, cut into 1 inch cubes
Salt and Freshly ground pepper
2 tbsp flour
2 tbsp olive oil
3 cups thickly sliced mushrooms
3 cloves garlic, minced
1/2 tsp EACH dried marjoram, thyme and rosemary leaves, crushed
1 bay leaf
1 (14 oz) can beef broth
3 cups fresh or frozen baby carrots
12 whole baby red-skinned potatoes, with a strip of peel removed in center

Season beef with salt and pepper; coat with flour. Heat oil in saucepot. Add beef and cook until browned, stirring often. Add mushrooms, garlic, herbs and bay leaf and cook until mushrooms are tender and liquid evaporates. Add broth. Heat to a boil. Cover and cook over low heat 45 min. Add carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 minutes or until done. Remove bay leaf. Serves 6.