Herbed Simmered Beef Stew

• 2 lb. Beef for stew, cut into 1 inch cubes
• Freshly ground pepper
• 2 Tbsp. all-purpose flour
• 2 Tbsp. olive oil
• 3 Cup thickly sliced mushrooms
• 3 gloves garlic, minced
• 1/2 tsp. Each dried marjoram, thyme and rosemary leaves, crushed
• 1 bay leaf
• 1 Can (14 oz.) beef broth
• 3 Cup fresh or frozen baby carrots
• 12 whole baby red-skinned potatoes, with a strip of peel removed in center

1. Season beef with pepper and coat with flour. Heat oil in saucepan. 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 for 45 minutes. Add carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 minutes or until done. Remove bay leaf.

stew, freshly ground pepper, flour, olive oil, mushrooms, garlic, thyme, bay leaf, beef broth, carrots, baby redskinned

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82271 (may not work)