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