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Source: Swanson's Simply Delicious Cookbook

Homestyle Beef Stew
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Serves: 4
Prep Time: 15 minutes
Cook Time: 150 minutes
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2 tbsp. all-purpose flour
1/8 tsp. Pepper
1 lb. beef, for stew, cut into 1-inch cubes
1 tbsp. Vegetable Oil
1 can (14 oz.) vegetable broth
1/2 tsp. dried thyme leaves, crushed
1 bay leaf
3 medium carrots, cut into 1-inch pieces (about 1 1/2 cups)
2 medium potatoes, cut into cubes (about 2 cups)
2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)

Mix flour and pepper on plate. Coat beef with flour mixture.

In Dutch oven over medium-high heat, heat oil. Add beef and cook until browned, stirring often. Set beef aside. Pour off fat.

Add broth, thyme and bay leaf. Heat to a boil. Return beef to pan. Reduce heat to low. Cover and cook 1 hour.

Add carrots, potatoes and celery. Cover and cook 1 hour more or until beef is fork-tender, stirring occasionally. Discard bay leaf.

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