2 T. flour
1/8 tsp. pepper
1 lb. beef for stew 1″ cubes
1 T. vegetable oil
1 (14 1/2 oz. can) Swanson Ready to Serve Vegetable Broth
1/2 tsp. dried thyme leaves crushed
1 bay leaf
3 Medium carrots cut into 1″ pieces
2 Medium potatoes cut into cubes
2 stalks celery cut into 1″ pieces
Mix flour and pepper on a plate. Coat beef in flour mixture. In Dutch oven over medium high heat, heat up the oil. Cook beef until browned. Remove beef and set aside. Pour off fat. Add broth, thyme and bay leaf. Heat to a boil. Return beef to pan, cover reduce to low and cook for 1 hour. Add carrots, potatoes and celery, cover and cook for 1 hour or until beef is tender. Discard bay leaf and serve.
Serves 4.